• Bring a large pot of water to a boil. Add 1 tablespoon of salt and the penne. Cook pasta until al dente or just tender to the bite.
• Combine the tomatoes, baby spinach, garlic, vinegar, oregano leaves and basil together in a large bowl. Add olive oil and mix through.
• Drain pasta, add to tomato mixture, and toss. Season with salt to taste.
• Serve hot, at room temperature, or cold as a pasta salad.

Chicken

• While the pasta is cooking, in a bowl, whisk the egg and 3 tablespoons of water together.
• Crumb each tenderloin by first dredging in flour, then the egg mixture, then into the breadcrumbs to coat. Set aside on a plate.
• Heat a large non-stick frying pan on medium high heat. Coat the tenderloins with olive oil cooking spray and pan-fry in two batches until golden brown and cooked through, about 8 minutes.
• Once cooked, chop into chunks and add on top of hot pasta to serve.