Spinach Feta Chicken Penne

1-½ lb boneless skinless chicken breasts, cut into ¼-in.-thick strips
3 tbsp olive oil, divided
¾ tsp salt, divided
¼ tsp pepper
3 garlic cloves, minced
½ cup reduced-sodium chicken broth
½ cup dry white wine or additional broth
6 plum tomatoes, chopped
2 cups fresh baby spinach
¾ cup crumbled feta cheese

In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot. Meanwhile, toss chicken with 2 tbsp oil, ½ tsp salt and pepper. In a large skillet, cook and stir chicken, half at a time, over medium-high heat 3-5 minutes or until no longer pink; remove from pan.

In same skillet, heat remaining oil over medium heat. Add garlic; cook and stir 1-2 minutes or until tender. Add broth and wine. Bring to a boil, stirring to loosen browned bits from pan; cook 2 minutes. Stir in tomatoes and remaining salt; cook until tomatoes are softened. Stir in spinach until wilted.

Add chicken and tomato mixture to pasta; heat through, tossing to combine. Serve with cheese.