1
Using a spiral vegetable slicer, cut zucchini into long strands. (You should end up with about 3 cups of lightly packed strands.) Set aside.
2
Cook fettucine for 2 minutes less than the time advised on the package directions, reserving ¼ cup salted pasta water. Set aside.
3
Meanwhile, in a 12-inch skillet, heat oil over medium heat. Stir in the diced chicken breasts, cook to an internal temperature of at least 165°F. Over medium-high heat, stir the broccoli, and garlic for about 4 minutes or until broccoli is crisp-tender. Stir in sweet pepper, yellow squash, and pea pods. Cook 2 minutes more.
4
Add zucchini strands, cooked fettuccine, wine or broth, ¼ cup of the cheese, and 2 teaspoons thyme, salt, and black pepper. Cook and toss mixture with tongs for 2 to 3 minutes or until it is heated through and chicken is done. If necessary, add reserved pasta water, a tablespoon at a time, until the mixture is the desired consistency.
5
Plate and sprinkle each serving with the remaining ¼ cup of Parmesan cheese and additional fresh thyme.
