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

In large skillet, over medium heat, cook onion and garlic in butter until tender. 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. Serve over hot pasta if desired. Makes 4 servings.