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.