Penne and Chicken in Garlic Cream Sauce (amazing)

4 medium skinless, boneless chicken breast halves, about 1 pound total
1/4 teaspoon salt

1/8 teaspoon black pepper, ground

8 ounces uncooked Fettucini  (or penne)

1 tablespoon olive oil

1 large zucchini (10 to 12 ounces), halved lengthwise and sliced

2 cups fresh mushrooms, sliced

2 1/2 garlic cloves, minced

2 cup reduced-sodium chicken broth

1 tablespoon all-purpose flour

4 ounces light cream cheese

1/4 cup red peppers

1 1/2 tablespoons fresh parsley, snipped

2 tablespoons Parmesan or Romano cheese, shredded (optional)

Sprinkle chicken with salt and pepper. Grill chicken.  Cook pasta according to package directions; drain. Return to pan; cover and keep warm.  Meanwhile, heat oil in large skillet over medium heat. Cook zucchini, mushrooms and garlic 5 minutes or until vegetables are crisp-tender, stirring occasionally. Add vegetables to pasta.  In small bowl whisk together broth and flour. Add to warm skillet with cream cheese. Whisk until smooth and bubbly. Cook and stir 1 minute more. Stir in tomatoes. Add to pasta and vegetables in pan; toss to coat. To serve, divide pasta mixture among four plates. Cut chicken into thin slices. Arrange chicken over pasta and vegetables. Sprinkle with parsley and cheese, if desired.