Drain and chop the sun-dried tomatoes. In a small bowl, combine the chopped tomatoes with the prepared basil pesto. Set aside.

Lightly coat a large skillet with oil or cooking spray and heat over medium-high heat. Add PERDUE® SHORTCUTS® Individually Sealed Boneless Skinless Chicken Breasts and brown for 1 minute per side. Reduce heat to medium-low, cover and cook for an additional 6–9 minutes, turning frequently, until a meat thermometer inserted into the thickest part of each chicken breast reaches 170°F. Transfer chicken to a platter and keep warm.

Reduce heat under the skillet to low. Add the pesto and sun-dried tomato mixture along with the chicken broth. Stir for 2–3 minutes, or until the sauce is warm and well combined.

Toss the hot, cooked linguine with half of the pesto and sun-dried tomato sauce. Divide the pasta evenly among four plates and top each serving with one chicken breast. Spoon the remaining pesto sauce over the chicken and sprinkle with grated Parmesan cheese, if desired.