Heat a pan over medium heat and spray with nonstick cooking spray. Slice the polenta into 1/4 inch thick rounds. Fry in batches, 4-5 minutes on each side, until browned and golden. Remove polenta rounds and place on a serving dish.

Lower the heat to low and add the shredded chicken and pesto sauce. Coat the chicken in the pesto sauce and saute just enough to warm it. Top each polenta round with a dollop of shredded chicken and one ribbon of roasted red pepper. Garnish with toasted pine nuts.