In 12-inch skillet, heat 2 tablespoons olive oil over medium-high heat. Cook chicken in oil 4 to 5 minutes, stirring occasionally, until no longer pink in center.
Add zucchini and bell pepper; cook about 5 minutes, stirring frequently, until vegetables are crisp-tender. Stir in cooking sauce; heat to boiling. Serve with pasta; sprinkle with cheese.