Chicken in Sundried Tomato & Basil Pesto

I created a dish the other night that might have passed Chef Ramsey's muster. A sun-dried tomato pesto chicken with asiago over fetuccini. MMmmm. The leftovers were nice, too. What's that? You say you want my recipe? Well, let's see if I can remember what all I put in that sauce.
Begin by marinating 4 chicken breasts in italian seasonings for 1-2 hours.

1) Pan fry chicken breasts in EVOO.
2) Remove chicken and add
2 C. chicken stock (bullion)
1/4 C. white wine
1 T. Fresh basil chopped
2 T. sundried tomato pesto (you'll find jar in produce section of store)
2 T. cream
3) Add chicken to pan and allow sauce to reduce for 10 minutes while fetuccini cooks.
4) Drain pasta and return to pan. Add 1/4 C. butter, 1/4 C. grated parmesan, and 1/4 C. asiago cheese.
Serve immediately with fruit or green salad. Notice I used no salt or pepper in this dish; the cheeses, wine, stock, and pesto have all the salt you need.