Cook pasta in lightly salted boiling water according to package directions; drain. Return pasta to hot pan.
Meanwhile, drain dried tomatoes, reserving 2 tablespoons oil from jar; set aside.
In 12-inch skillet, heat 1 tablespoon reserved oil over medium-high heat. Add zucchini; cook and stir for 2 to 3 minutes or until crisp-tender. Remove from skillet. Add remaining reserved oil to skillet. Add chicken; cook and stir for 2 to 3 minutes or until no longer pink. Gently toss zucchini, chicken, and tomato with cooked pasta. Sprinkle each serving with cheese and season to taste with pepper. Makes 4 servings.