Chicken Macaroni and Cheese

1 lb. boneless, skinless chicken breasts
1 tsp. dried Italian seasoning
salt and pepper
1 T. olive oil
8 oz. dry pasta
1 medium onion, chopped
2 cloves garlic, minced
3 T. butter
3 T. flour
2 T. tomato paste
3 cups milk
8 oz. shredded cheddar or swiss cheese
2 cups bread crumbs
2 oz. parmesan cheese
3 T. butter, melted

Preheat oven to 350°. Cut chicken into bite-sized pieces. In a 10" skillet, cook chicken, Italian seasoning, salt, and pepper in hot oil over medium heat until chicken is no longer pink. Remove chicken from skillet; set aside.

In a large pot, cook pasta according to package directions; drain.

Meanwhile, in the chicken skillet, cook onion and garlic in 3 T. hot butter over medium heat until tender. Stir in flour until well-combined. Stir in tomato paste. Add milk. Cook and stir until mixture is thick and bubbly; reduce heat. Add cheese; stir until almost melted. Remove from heat. Season to taste with salt and pepper. Add sauce and chicken to cooked pasta in pot; stir. Spoon into 2 qt. square baking dish.

In small bowl, combine bread crumbs, parmesan cheese, and 2 T. melted margarine. Sprinkle crumbs over pasta. Bake, uncovered, 20-25 minutes or until golden and bubbly. Let stand 10 minutes before serving.