Creamy Chicken Alfredo Pasta with Bell Peppers, Asparagus, and Sun-Dried Tomatoes

garlic, minced

small jar (3-4 oz) sun-dried tomatoes in oil, or use 3-4 oz fat-free sun dried tomatoes

oil from the sun-dried tomatoes jar (or vegetable oil)

sprigs of asparagus

red bell pepper, cleaned and thinly sliced

yellow bell pepper, cleaned and thinly sliced

penne pasta (for gluten free, use Tinkyada gluten free brown rice pasta)

half and half

grated Parmesan cheese

basil (if using dry basil), if using fresh basil you can add more

crushed red pepper flakes (at least, add more to taste)

reserved cooked pasta water (or more)

salt,

grilled chicken breast, sliced into strips