Chicken Parmesan Pasta Toss

So this is definitely one of my boyfriend favorite things that I make and since he came and visited this weekend I of course made it for him. This is from the book Eat More of What You Love. This cookbook is the sequel to Eat What You Love. Marlene Koch, the author does a great job of making really delicious recipes while making them low fat and providing a lot of nutrition facts on them. One portion is 1/4 of the recipe. 340 Calories, 41g Carbs, 29g Protein, 5g Fiber, 480mg Sodium, 4g Sugar, 9 WW pointsplus.

6 ounces (about 2 cups dry) penne pasta
2 1/2 tsp olive oil, divided
1/2 cup grated Parmesan cheese, divided
1/3 cup panko breadcrumbs
12 ounces boneless, skinless chicken breast, cut into 1-inch pieces
3 garlic cloves minced
1 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
1 medium tomato, seeded and chopped (about 1 cup)
1/3 cup julienned sun-dried tomatoes
2 tsp cornstarch
1 cup reduced-sodium chicken broth
1/4 cup fresh basil, finely chopped

While preparing the sauce, cook the pasta according to the package directions and set aside.
Heat 1 tsp oil in a large non-stick skillet over medium heat. Add panko bread crumbs and 1/4 cup of the Parmesan. Stir well and toast until golden brown, about 1 to 2 minutes. Remove from pan and set aside.
Add remaining 1 1/2 tsp oil and heat over medium heat. Add the chicken and garlic and saute for 3 to 4 minutes or until the chicken is mostly cooked through. Sprinkle oregano, salt, and pepper over the chicken. Add both tomatoes and stir.
In a small bowl, whisk the cornstarch into the chicken broth  and add to the pan. Cook for 1 to 2 minutes or until the sauce thickens and the chicken is cooked through. Add the fresh basil and sprinkle in remaining 1/4 cup Parmesan.
Place the pasta in a large bowl, pour the sauce over and stir gently. Sprinkle the pasta in a large bowl, pour the sauce over and stir gently. Sprinkle the panko Parmesan crumbs over the pasta and serve.