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Cook pasta in lightly salted boiling water according to package directions; drain. Return pasta to hot pan.
Meanwhile, drain tomatoes, reserving 2 tablespoons oil from jar; set aside. In a large skillet, heat 1 tablespoon reserved oil over medium-high heat. Add zucchini (or squash); cook and stir 2 to 3 minutes or until crisp-tender. Remove from skillet. Add remaining reserved oil to skillet. Add chicken; cook and stir 2 to 3 minutes or until no longer pink. Gently toss zucchini, chicken and tomatoes with cooked pasta. Sprinkle each serving with cheese and season to taste with pepper.