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jesslynch03
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Preheat oven to 400 degrees.
Place the block of cream cheese in the center of a baking dish. Add the tomatoes to the dish, around the cream cheese.
Drizzle the cream cheese and tomatoes with olive oil, and add salt and pepper. Bake for 30-35 minutes, or until the tomatoes start to shrivel and release their juices.
Meanwhile, boil the pasta according to the package instructions. Reserve a cup of the pasta water and drain the pasta.
Return the pasta to the pot and add in the spinach, stirring it around until the spinach starts to wilt. (If adding optional pre-cooked chicken, now is the time to add it to the pot.)
Add the tomato and cream cheese mixture to the pasta and stir until everything is combined and coated with the cream cheese.
Add pasta water a quarter cup at a time until desired creaminess is reached. (I used almost the entire cup of water.)
Taste, add salt and pepper as needed, and optional red pepper flakes for a bit of kick.
Serve warm, garnished with optional fresh basil.