Makes 6 servings

1/2	cup sun-dried tomatoes (not oil-packed)
3	tablespoons all-purpose flour
1/4	teaspoon salt
1/4	teaspoon ground red pepper
1	pound chicken tenders, cut into 3/4-inch pieces
1	tablespoon olive oil
2	cloves garlic, minced
1/4	cup dry vermouth
1	can (about 14 ounces) diced Italian-style tomatoes
2	small zucchini, sliced
1	large red bell pepper, cut into thin strips
1	large yellow bell pepper, cut into thin strips
1	tablespoon fresh thyme leaves or 1 teaspoon dried thyme leaves
1/2	cup water
1/2	pound uncooked angel hair pasta

Place sun-dried tomatoes in small bowl; cover with boiling water. Let tomatoes soak for 5 to 10 minutes or until soft. Drain; cut into slivers.
Combine flour, salt and red pepper in medium bowl; mix well. Add chicken; toss until evenly coated. Heat olive oil in large nonstick skillet over medium-high heat. Add chicken; cook without stirring 3 to 4 minutes or until golden. Turn chicken; cook 3 minutes longer.
Add garlic; cook and stir 1 minute. Add vermouth; stir to loosen skillet drippings. Add canned tomatoes, dried tomatoes, zucchini, bell peppers, thyme and water; bring to a boil. Cover; reduce heat to low and simmer 5 minutes or until zucchini is tender, stirring occasionally. Set aside and keep warm.
Cook pasta according to package directions, omitting salt. Drain. Transfer to large serving bowl. Pour sauce over pasta; garnish with thyme sprigs, if desired.