1. Pop a pan of salted water on to boil and cook pasta in salted boiling water for 10-11 minutes or until al dente. Drain.
2. Cut each chicken fillet horizontally in half through the side to give two thin pieces. Season.
3. To make dressing, blend half of the tomatoes in a blender with olive oil, vinegar and parmesan. Season with salt & pepper.
4. Heat an oiled, extra large, non-stick frying pan over a medium to high heat. Add chicken. Cook for about 30 seconds on each side, or until browned. Add combined pesto and a dash of water. Simmer until cooked.
5. Toss warm pasta with dressing, zucchini, feta, basil and remaining tomatoes. Serve pasta with chicken and season with salt & black pepper.