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Ingredients:

1/2 pound whole wheat spaghetti, uncooked
1/4 cup Balsamic Vinaigrette salad dressing, divided
1 pound pork tenderloin, cut into 1-inch pieces
1 cup chopped red onion
3 cloves garlic, minced
1 1/2 cups cherry tomatoes, halved
1/3 cup fat-free reduced-sodium chicken broth
6 cups loosely packed baby spinach leaves
1 cup italian or pizza cheese blend, divided

COOK spaghetti as directed on package, omitting salt. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium-high heat. Add meat; cook 5 to 6 min. or until done, stirring occasionally. Remove from skillet; cover to keep warm.

ADD remaining dressing, onions and garlic to skillet; cook and stir 2 to 3 min. or until onions are crisp-tender. Add tomatoes; cook 1 min. Add broth and meat; stir. Bring to boil, stirring occasionally.

DRAIN spaghetti. Add to ingredients in skillet with the spinach and 1/2 cup cheese; mix lightly. Top with remaining cheese.

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