Cook pasta according to package directions, omitting salt.

Heat 2 tablespoons of sun-dried tomato vinaigrette dressing in a large skillet over medium-high heat.

Add chicken breasts and cook for 2-3 minutes on each side, or until evenly browned.

Combine diced tomatoes, green pepper, and onion in a bowl.

Add the remaining sun-dried tomato vinaigrette dressing to the vegetable mixture.

Pour the tomato and vegetable mixture over the browned chicken in the skillet.

Bring the mixture to a boil, then reduce heat to medium-low.

Simmer for 10 minutes, or until the chicken is cooked through to an internal temperature of 165 degrees F.

Top the chicken and vegetables with shredded mozzarella cheese.

Cover the skillet and remove it from the heat.

Let the skillet stand for 2-3 minutes, or until the cheese is melted.

Drain the cooked pasta.

Serve the pasta topped with the saucy chicken and vegetables.