Summer Chicken & Basil Pasta

I got this recipe from a Kroger booklet in the mail and thought it sounded good. Man oh man am I glad I tried it out. My husband said I could make it anytime. I tweaked it a little to make it the healthy version. So here it is...

Summer Chicken & Basil Pasta

4 Tbsp. Butter (I used I can't believe it's not butter spread)

1 lb thinly sliced boneless, skinless chicken breast halves (I used chicken tenderloins and cut them up into bite size pieces)

2 cloves garlic, chopped

2 cups cherry tomatoes, halved

1 can (14.5 oz) fat free reduced sodium chicken broth

1/4 cup fresh basil (I didn't have this so I used chopped spinach instead)

8 oz whole grain spaghetti, cooked and drained

1/4 cup grated parmesan cheese

Melt 2 Tbsp. spread in nonstick skillet over medium heat; cook chicken, stirring occasionally, until chicken is thoroughly cooked. Set chicken aside. Melt remaining spread over medium heat and cook garlic 30 seconds. Cook tomatoes, stirring frequently, 2 minutes. Add broth; bring to boil over medium- high heat. Cook, stirring frequently, 2 minutes. Stir in chicken, basil (or spinach) and cooked spaghetti; heat through. Sprinkle with fresh Parm cheese. (serves 4)

This is a new staple in our house and the left overs are even better!