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Using kitchen scissors, cut linguine in half. Cook linguine according to package directions; drain. Return to pot; cover and keep warm.
Meanwhile, coat a large skillet with cooking spray; preheat over medium-high heat. Add bell pepper; cook and stir for 2 minutes. Add zucchini (or squash); cook and stir for 2 to 3 minutes more or until vegetables are crisp-tender. Remove from pan.
Add chicken to pan. Cook and stir for 2 to 3 minutes or until no longer pink. Return vegetables to pan. Stir in pasta sauce; heat through.
Add chicken-vegetable mixture, cheese (if desired) and thyme to the cooked linguine; toss gently to coat. Sprinkle with black pepper.