Cut chicken into smaller pieces.
Toss chicken in pesto mixture to coat.
Heat large skillet to medium-high, melt butter. Brown chicken in 1 tbsp olive oil, then set aside.
Add more oil to skillet if necessary and sauté peppers and onion to tender crisp. Add Chicken and mix well, allowing the pesto flavours to mix throughout.
Grate Asiago cheese and season with Ketchap Manis, salt and pepper to taste.
Serve over rice or noodles if desired.