CREAMY CHICKEN AND PASTA.
Cook 12 ounces penne pasta according to directions; drain. Meanwhile, heat 1 (14-ounce) can chicken broth in a large nonstick skillet on medium; add 1 pound chicken breast tenders and cook 5 minutes or until no longer pink. Stir in 1 (8-ounce) package cream cheese (cut into cubes) and 1 (5-ounce) package fresh spinach leaves. Return to simmer and cook 5 minutes, stirring occasionally. Stir in 10 halved cherry tomatoes and cook 3 more minutes. In a large bowl, mix together the pasta and sauce. Let stand a few minutes and then serve immediately.