Chicken Pasta with Spinach

From the kitchen of: Amy Omer,Wendy Nelson

2c. Uncooked Penne or Ziti pasta
4 boneless, skinless chicken breasts (or two large ones)
1 (14.5 oz) can of chicken broth
1 (8 oz) pkg. of very soft, room temp. cream cheese
1 (9 oz) pkg. of frozen chopped spinach, thawed and drained (I use fresh)
2 minced garlic cloves
1 tsp. salt
1 tsp. pepper
15 cherry tomatoes cut in half (regular tomatoes diced work fine too)
1/2 c. Parmesan cheese
Cook pasta. Slice chicken breasts in 1-inch cubes. Cook in saucepan with half can of chicken broth until done. Add cream cheese, spinach, remaining broth, garlic, salt and pepper. Heat for 3 to 5 minutes until cheese has melted. Add tomatoes and cook for an additional 2 to 3 minutes. Toss drained pasta with chicken mixture. Add Parmesan cheese and serve.

Adaptations: I only use half the cream cheese, it makes it a thinner sauce which we liked also I just diced up roma tomatoes. Another time I made this recipe I added canned diced tomatoes, the flavor was a little stronger than I liked, but it was quicker:)