1/2 c. chopped onion
1 tbsp. butter
13 3/4 oz. can College Inn chicken broth
1/4 tsp. dried basil leaves
1 1/2 c. cooked chicken
4 oz. chopped in strips fresh spinach
Hot cooked pasta
1 clove garlic, minced
2 tbsp. cornstarch
1/2 c. (2 oz.) shredded mozzarella cheese
1 c. cherry tomatoes

In large skillet over medium heat cook onion and garlic in butter until tender, about 5 minutes. Stir in cornstarch. Mix in broth and basil. Cook and stir until mixture boils and thickens, stir in cheese until melted. Add chicken spinach and tomatoes. Cover and cook 1 minute or until heated thoroughly. Serve over hot cooked pasta. Makes 4 servings.