4 sundried tomatoes, finely chopped
1 tablespoon balsamic vinegar
2 tablespoons olive oil
3/4 pound skinless, boneless chicken breasts
1 3/4 cups water
1 package Lipton Parmesan Pesto Pasta & Sauce
1 cup red or green pepper sliced

Preparation Instructions:

Combine tomatoes and vinegar in a bowl, set aside. Hat oil in skillet and brown chicken. Add water; bring to a boil. Reduce heat to medium. Add package contents and tomato mixture; simmer uncovered 8 minutes. Remove from heat, stir in peppers. Cover, let stand 3 minutes. Serve warm or chilled. Serves 4.