Spinach-Feta Chicken Penne

• 1 package (12 ounces) whole wheat penne pasta
• 1-1/2 pounds boneless skinless chicken breasts, cut into 1/4-in.-thick strips
• 3 tablespoons olive oil, divided
• 3/4 teaspoon salt, divided
• 1/4 teaspoon pepper
• 3 garlic cloves, minced
• 1/2 cup reduced-sodium chicken broth
• 1/2 cup dry white wine or additional broth
• 6 plum tomatoes, chopped
• 2 cups fresh baby spinach
• 3/4 cup crumbled feta cheese

1. In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot.
2. Meanwhile, toss chicken with 2 tablespoons oil, 1/2 teaspoon salt and pepper. In a large skillet, cook and stir chicken, half at a time, over medium-high heat 3-5 minutes or until no longer pink; remove from pan.
3. In same skillet, heat remaining oil over medium heat. Add garlic; cook and stir 1-2 minutes or until tender. Add broth and wine. Bring to a boil, stirring to loosen browned bits from pan; cook 2 minutes. Stir in tomatoes and remaining salt; cook until tomatoes are softened. Stir in spinach until wilted.
4. Add chicken and tomato mixture to pasta; heat through, tossing to combine. Serve with cheese.

whole wheat penne pasta, chicken breasts, olive oil, salt, pepper, garlic, chicken broth, white wine, tomatoes, baby spinach, feta cheese

Taken from www.tasteofhome.com/recipes/spinach-feta-chicken-penne/ (may not work)