Chicken Parmigiana With Pasta

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1 egg white

1 boneless, skinless chicken breast (about 6 oz.)

1/4 teaspoon salt

1/4 cup whole-grain seasoned breadcrumbs

Vegetable oil cooking spray

1 teaspoon extra light olive oil, divided

2 tablespoons grated part-skim mozzarella

1 cup canned diced tomatoes (with juices)

2 tablespoons chopped onion

1 clove garlic

1 teaspoon grated reduced-fat Parmesan

1 teaspoon freshly ground black pepper

1 teaspoon tomato paste

2 basil leaves

1 oz cooked whole-grain angel-hair pasta (left over from Sunday's dinner)

1 cup steamed broccoli

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