Pesto-Chicken Italiano

1 TBS oil
1 lb boneless skinless chicken breasts, sliced
1 clove garlic, minced
1 lg red pepper, cut into thin strips
1/4 c pesto
1 lemon, cut in half, divided
1 c Italian five-cheese blend
2 c hot cooked angel hair pasta

Heat oil in large nonstick skillet on medium heat. Add chicken and garlic; cook and stir 4 to 5 min. or until chicken is evenly browned. Stir in peppers; cook 3 to 4 min. or until chicken is done, stirring frequently.

Stir in pesto and juice from 1 lemon half; top with cheese. Cover; cook on low heat 2 to 3 min. or until cheese is melted. Spoon over pasta.

Serve with remaining lemon half, cut into wedges.