8 oz. uncooked short pasta, such as penne rigate

5 Tbsp. all-purpose flour, divided

1 1/2 tsp. kosher salt, divided

1 tsp. finely chopped fresh rosemary

1/2 tsp. cracked black pepper

1 lb. thin-sliced boneless skinless chicken breasts

2 to 3 Tbsp. olive oil, divided

1 small onion, finely chopped

4 cloves garlic, minced

1 can (14.5 oz.) Contadina® Petite Diced Tomatoes, not drained

1 1/2 cups no salt added chicken stock

2 Tbsp. half-and-half

2 cups packed, coarsely chopped baby spinach

1/4 cup chopped fresh basil, divided

1. Cook pasta in a large saucepan as package directs; drain. Return pasta to pan and set aside. Meanwhile, mix 4 Tbsp. flour with 1 tsp. salt, rosemary and pepper in a shallow dish. Coat both sides of chicken in seasoned flour. Discard any remaining seasoned flour.

2. Heat 1 Tbsp. oil in a 12-inch non-stick skillet on medium-high heat. Add chicken; cook 3 to 4 minutes per side or until nicely browned, adding an additional 1 Tbsp. oil as needed. Remove chicken from skillet; set aside and keep warm.

3. Heat remaining 1 Tbsp. oil in skillet. Add onion, garlic and 1/2 tsp. salt; cook 3 minutes or until softened. Sprinkle with 1 Tbsp. flour; cook 1 minute, stirring constantly. Add tomatoes and stock; bring to boil. Reduce heat to medium; simmer 5 to 7 minutes to reduce slightly. Stir in half-and-half. Return chicken and any juices to skillet; simmer 5 to 10 minutes until done (165°F internal temp.). Remove chicken from skillet.

4. Add sauce, spinach and 2 Tbsp. basil to pan with cooked pasta; stir until coated. Serve chicken over pasta garnished with remaining basil.