Chicken and Vegetables with Tomato Cream Sauce

1#± chicken tenderloins
2 med. zucchini cut in cross-sections
6 sm. Yukon gold potatoes - quartered
1 med. onion - chopped
2/3c chopped sun-dried tomatoes
1 4oz. jar diced pimentos

3oz sun-dried tomato pesto

1/2c sour cream

1c plain Greek yogurt

salt and pepper

Arrange the chicken, zucchini and potatoes in a 9x13" glass pan.  Bake at 350° for 45 minutes.  Meanwhile, in a non-stick pan, sauté' the onion until translucent, add the remaining ingredients and let stand while chicken and vegetables bake.  Pour the sauce over the chicken and vegetables and return to the oven for another 15 minutes.  Makes about 6 servings. . .Lin