Summer Chicken & Basil Pasta

-  1 lb. thinly sliced boneless, skinless chicken breast halves -  4 Tbsp. I Can't Believe It's Not Butter!® Spread, divided -  2 cloves garlic, chopped -  2 cups cherry tomatoes, halved -  1 can (14.5 oz.) fat free reduced sodium chicken broth -  1/4 cup loosely packed fresh basil leaves, thinly sliced -  8 oz. whole grain spaghetti, cooked and drained -  1/4 cup grated Parmesan cheese

Season chicken, if desired, with salt and ground black pepper.

Melt 2 tablespoons I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 5 minutes or until chicken is thoroughly cooked. Remove chicken from skillet and set aside.

Melt remaining 2 tablespoons Spread in same skillet over medium heat and cook garlic 30 seconds. Stir in tomatoes and cook, stirring frequently, 2 minutes.

Add broth and bring to a boil over medium-high heat. Cook, stirring frequently, 2 minutes. Stir in chicken, basil and spaghetti; heat through.

Turn into serving bowl, then sprinkle with Parmesan cheese.