Fettucine with Chicken

This is definitely a 20-minute meal

1 9 ounce package of refrigerated red pepper fettucine (or i've even just used the regular from a box)
1/4 of a 7 ounce jar oil packed sun dried tomato strips or pieces (1/4 cup)
1 large zucchini or yellow summer squash, halved lengthwise and sliced (about 2 cups)
8 ounces package skinless, boneless chicken breast strips (stir-fry strips)
2 tablespoons oil oil
1/2 cup finely shredded parmesan, romano or asiago cheese (2 ounces)
freshly ground black pepper

1) Using kitchen scissors, cut fettucine strands in half. Cook fettucine in lightly salted boiling water according to package directions; drain. Return fettucine to hot pan.

2) Meanwhile, drain 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; 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.

3) Add chicken, zucchini, drained tomatoes, and olive oil to cooked fettucine; toss gently to combine. Sprinkle servings with cheese and season to taste with pepper. (* i add some lemon juice as well.)