Prepare fettuccine per directions, cooking until al dente. Drain and set aside.
Cook chicken on med/high heat in non-stick skillet until done. Set aside until cool to the touch. Dice chicken into pieces.
Chop onion into a large dice. Slice zucchini and yellow squash into 1/4 inch medallions (may have to cut some of the squash medallions in half on larger end).
In that same large skillet over medium heat, saute onion in canola oil. When almost translucent, add zucchini and water. Add chicken, yellow squash, garlic, and dried Italian seasoning. Cook until squash and zucchini are desired tenderness. Add both cans of tomatoes and continue cooking until heated through. Add cooked fettuccine and toss to blend. Sprinkle with Parmesan before serving.