Chicken Parmesan Pasta Salad

• 8 ounces penne pasta
• 1 teaspoon dried oregano
• 1 (12 ounce) package italian breaded chicken cutlets (fully cooked)
• 1/2 cup bottled olive oil-and-vinegar dressing (good quality, like Newman's Own)
• 1/4 cup pizza sauce
• 1/4 teaspoon salt
• 1 1/2 cups grape tomatoes, halved (7 oz.)
• 8 ounces bocconcini, halved (mini mozzarella balls)
• 1/2 cup fresh basil leaf, sliced
• 1/3 cup pitted kalamata olive, halved
• 1/4 cup shredded parmesan cheese (more, if you wish)

1. Cook pasta to al dente according to package directions.
2. Preheat oven to 425u0b0F Coat baking sheet with cooking spray. Press oregano onto both sides of chicken. Place on sheet and bake, turning once, 5-6 minutes per side. Cool; cut into 1/2 inch wide slices.
3. In a serving bowl, combine dressing, sauce and salt. Add pasta mixture, chicken, tomatoes, bocconcini, basil and olives; toss to combine. Sprinkle with shredded Parmesan cheese. Serve with garlic bread.

penne pasta, oregano, chicken cutlets, olive oil, pizza sauce, salt, grape tomatoes, bocconcini, fresh basil leaf, olive, parmesan cheese

Taken from www.food.com/recipe/chicken-parmesan-pasta-salad-472611 (may not work)