1 c. onion, chopped
2 cloves garlic, minced
2 tbsp. butter
1/4 c. cornstarch
3 1/2 c. chicken broth
1/2 tsp. dried basil leaves
1 c. (4 oz.) shredded mozzarella
3 c. cooked chicken, cut in strips
1/2 lb. fresh spinach, chopped
2 c. halved cherry tomatoes
Hot cooked pasta

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 through. Serve over hot, cooked pasta. Makes 8 servings.