creamy chicken pasta

I needed something for dinner NY's eve, and I remembered this recipe from Molly's My Happy Meals blog...this was SOOO good! I had to adjust the recipe b/c I didnt have any spinach or tomatoes in the house, but I added fresh Parsley & some dashes of nutmeg. You should really try this - hubby said this should be in regular dinner rotation ;)!

Ingredients:

~2 cups uncooked pasta (I used Barilla Plus penne)

~4 boneless chicken breasts (I used the 4 tyson thin chicken breasts)

~1 can of chicken broth

~1 package of cream cheese (I used low-fat)

~1 package frozen spinach, thawed & drained (I omitted, and used about tbsp of fresh parsley instead)

~1 tsp garlic, chopped (i just minced 3 cloves)

~1 tsp salt (I omitted b/c I only had regular chicken broth, too much salt)

~1 tsp pepper

~15 cherry tomatoes, halved; approx 2 cups (I omitted)

~1/2 cup grated Parmesan Cheese (I stirred in approx 1/2 c. shredded Parmesan Romano cheese when adding the cream cheese - I highly recommend doing this!!)

Cook pasta and drain. Cube chicken breast (1" cubes), heat half the chicken broth in a large skillet and add chicken. Cook until no longer pink (5-7 minutes). Add cream cheese, spinach, remaining chicken broth, garlic, salt & pepper, and a few sprinkles of nutmeg (if desired). Heat for 3-5 minutes until cheese melts. Add tomatoes (I added parsley here). Cook an additional 2-3 minutes until tomatoes are soft. Toss with pasta and sprinkle with Parmesan Cheese.

**Re-heating tip** the next evening I heated the leftover's in a small saucepan, and added approx 1/4 c. of chicken stock to the mixture. Keep stirring over med heat until chicken & noodles are heated thru (approx 10 minutes). The leftovers were delicious!!