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 olives, halved
1/3 cup shredded Parmesan cheese (more, if you wish)

Cook pasta to al dente according to package directions.

Preheat oven to 425°F. 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.

In a serving bowl, combine dressing, pizza sauce, and salt. Add pasta mixture, chicken, tomatoes, bocconcini, basil and olives; toss to combine. Sprinkle with shredded Parmesan cheese. Serve with garlic bread.

Note: You can also use breaded chicken tenders from your grocery's "Prepared Foods" dept. or make your own. Other similar pastas can be used such as ziti, rotini, or mini rigatoni. For a fun "twist", try using cavatappi!

Submitted by: Carol