Pesto Pasta with Chicken, Zucchini & Peppers

Cook pasta according to package directions, omitting salt; drain and keep warm. Process garlic in food processor or blender until finely chopped. Add sun-dried tomatoes, basil and parsley; process until blended. Add 2 Tbsp (30 mL) Becel® Salt-Free margarine and process until blended. Melt remaining 1 Tbsp (15 mL) Becel® Salt-Free margarine in large nonstick skillet over medium heat and cook zucchini, stirring frequently, 2 minutes. Add red peppers and cook, stirring frequently, until vegetables are tender, about 3 minutes. Toss hot pasta with basil pesto, vegetables and chicken.