Tricolore Penne Pasta with Chicken

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3/4 box (12 ounces) whole-wheat penne

1/4 cup olive oil

4 large cloves garlic, thinly sliced

1/2 cup sun-dried tomatoes, (not oil-packed), sliced into strips

1/2 pound skinless, boneless chicken breast halves, thinly sliced

2 cups roughly chopped arugula leaves

1 medium head radicchio, thinly sliced

1 large head endive, bottom 1/2-inch removed, then sliced into thin strips

3/4 cup low-sodium chicken broth

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 1/2 cups fresh basil leaves, thinly sliced, plus more for garnish

1/4 cup shaved Parmesan