1 Heat 1½ tablespoons of oil in a large non-stick frying pan over medium-high heat. Cook the breadcrumbs, stirring, for4–5 minutes, or until golden and crisp. Add garlic; cook, stirring, for 30 seconds, or until fragrant. Transfer breadcrumbs to a bowl.
2 Reheat the remaining oil in the same pan over medium-high heat. Cook zucchini and cherry tomatoes, stirring, for 2–3 minutes, or until mixture is heated through. Add chicken to the pan. Cook for 1 minute, or until warm.
3 Meanwhile, cook the pasta in a large saucepan of boiling water, following packet directions. Drain, reserving ¼ cup of cooking water. Return the pasta to pan.
4 Add lemon juice, chilli, half of the parsley, the zucchini mixture and cooking water to the pasta. Toss to coat. Divide pasta among four serving plates and top with garlic breadcrumbs, feta and the remaining parsley.