Using kitchen scissors, cut fettuccine strands in half. Cook fettuccine in boiling lightly salted water according to package directions; drain. Return fettuccine to hot pan.
Meanwhile, drain dried tomatoes, reserving 2 tablespoons of the oil from the jar. Set drained tomatoes aside. In a large skillet heat 1 tablespoon of the reserved oil over medium-high heat. Add zucchini or yellow summer squash; cook and stir for 2 to 3 minutes or until crisp-tender. Remove from skillet. Add remaining 1 tablespoon reserved oil to skillet. Add chicken; cook and stir for 2 to 3 minutes or until no longer pink.
Add chicken, zucchini or yellow summer squash, drained tomatoes, and olive oil to cooked fettuccine; toss gently to combine. Sprinkle individual servings with cheese. Season to taste with pepper. Makes 4 servings.