Cook bowtie pasta according to package directions, making sure not to overcook; set aside.
In a bowl, add tomatoes, basil, olive oil, salt, pepper, and 1/2 TBS minced garlic.
Spray skillet with nonstick spray, add chicken to skillet and sauté until cooked through, about 7-8 minutes. Remove from plate, set aside, wipe skillet out.
Add tomato mixture to skillet and sauté for 1 minutes. Add tomato sauce, and bring to a boil. sauté for 4-5 minutes. Add chicken and pasta and toss to coat; set aside.
For the glaze: Add balsamic vinegar and sugar to a small sauce pot and whisk to combine. Bring to a boil, and boil for 3-4 minutes whisking occasionally, and being careful not to burn. Simmer for 2 minutes, then remove from heat.** Drizzle over pasta and toss to coat. Add romano cheese.
Serve pasta and garnish with additional basil if desired.
** You can make the glaze while you are cooking the tomato mixture, that way they will finish around the same time.