Cook and drain pasta as directed on package.
In 12-inch skillet, heat oil over medium-high heat. Add chicken; cook 3 minutes. Add squash and salt to skillet, and continue cooking 3 to 4 minutes or until chicken is no longer pink in center; remove from skillet.
Add green beans and chicken broth to skillet; cover and cook 5 to 7 minutes or until beans are crisp-tender. Add cooked chicken mixture and pasta to skillet. Cook about 2 minutes, stirring frequently, until mixture is hot. Stir in basil just before serving.