Chicken & Penne

1-2 chicken breasts, sliced

1/2 tsp. seasoning salt

1 tsp. garlic powder

1 tsp. basil

1 tsp. oregano

1/2 tsp. salt

1/4 tsp. thyme

2 and 1/4 cups chicken broth

1 can diced tomatoes with liquid (14 oz.)

4.5 cups penne pasta (375 g)

1/2 cup cream

1 T. cornstarch

spinach and parmesan cheese (optional)

Brown the chicken in a little oil and add the spices. Add the broth, tomatoes and pasta. Bring to a simmer and cook covered about 10 minutes until the pasta is nearly done. Whisk together the cream and cornstarch and stir in to thicken. Add spinach and parmesan at the end if desired.