Creamy Chicken Pasta with Spinach and Tomatoes

2 c. uncooked pasta (recipe calls for penne I like rotini)

4 boneless, skinless chicken breasts

1 (10 3/4 oz.) can chicken broth

1 (8 oz.) pkg. cream cheese

1 (9 oz.) pkg. frozen chopped spinach, thawed and drained

1 tsp. garlic minced

1 tsp. salt

1 tsp. pepper

15 cherry tomatoes, cut in half

1/2 cup grated parmesan cheese

In a large saucepan, bring water to boil, the cook pasta according to the directions on the box. Slice chicken breast in approximately 1 inch cubes. In a large skillet, heat half the can of chicken broth and add chicken cues, turning pieces with a slotted spatula for 5-7 minutes, until chicken is no longer pink inside. Add cream cheese, spinach, remaining half of chicken broth, garlic, salt and pepper. Heat for about 3-5 minutes, until cream cheese has melted. Add cherry tomato halves and cook for an additional 2-3 minutes, until tomatoes are soft. Toss the drained pasta with chicken and vegetable mixture. If desired, sprinkle the dish with parmesan cheese, according to taste.