1Cook and drain pasta as directed on package, omitting salt.
2Meanwhile, in 4-quart Dutch oven, heat oil over medium-high heat. Add chicken; cook about 5 minutes, stirring occasionally, until brown on outside and no longer pink in center.
3Stir in zucchini, squash and asparagus. Cook about 5 minutes, stirring occasionally, until vegetables are crisp-tender.
4Stir pasta into chicken mixture. Stir in dressing and basil; cook until thoroughly heated. Sprinkle with cheese and pepper.