Chicken & Pasta with Tomatoes and Spinach

16 oz uncooked whole wheat pasta
3/4 cup light Italian Dressing
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
2 cups cherry tomatoes (about 1 pt.), halved
1 pkg. (6 oz.) fresh baby spinach leaves (4 cups)
1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
8 strips bacon, cooked and crumbled

COOK pasta as directed on package.

MEANWHILE, heat dressing in large skillet on medium heat. Add chicken; cook and stir 5 to 7 min. or until cooked through. Add tomatoes; cook 1 min., stirring occasionally.

DRAIN noodles, reserving 1/2 cup of the cooking water. Add noodles and the reserved cooking water to chicken mixture in skillet; stir. Remove from heat. Add spinach and, 1/2 cup of the cheese; mix lightly. Sprinkle with remaining 1/2 cup cheese.

Makes approx 8 servings, 1.5 cups each, and approx 390 calories.

Original recipe here: http://www.kraftrecipes.com/recipes/spinach-bacon-pasta-toss-91426.aspx

I made it tonight using a mixture of penne and rotini pasta. I substituted canned chicken and tomatoes, as that was what I had on hand. That probably raised the sodium content, but it still turned out pretty good.