Cook fettuccine to desired doneness as directed on package. Drain; cover to keep warm.
Meanwhile, heat oil in large skillet or Dutch oven over medium-high heat until hot. Add chicken strips; cook and stir until browned. Stir in tomatoes, fennel seed, salt and ground red pepper. Bring to a boil. Reduce heat to medium; cook 2 to 3 minutes.
Stir in bell pepper and summer squash; cook an additional 4 to 6 minutes or until vegetables are crisp-tender and chicken is no longer pink, stirring occasionally. Stir in fettuccine; cook an additional 2 to 4 minutes or until thoroughly heated, stirring frequently. Sprinkle with Parmesan cheese.