Spinach and Bacon Pasta Toss

1 lb wide egg noodles
3/4 cup Zesty Italian salad dressing
1 lb boneless, skinless chicken breasts, chopped
1 pint cherry tomatoes, halved
1 bag (6 oz) fresh baby spinach leaves (4 cups)
1 cup shredded Mozzarella Cheese
8 slices bacon, crisply cooked and crumbled

1. Cook egg noodles as directed on package. Drain, reserving 1/2 cup of cooking water.
2. Heat dressing in large skillet on medium heat. Add chicken; cook and stir 5 to 7 minutes or until cooked through. Add tomatoes; cook 1 minute, stirring occasionally. Stir in noodles and reserved cooking water. Remove from heat.
3. Add spinach, 1/2 cup of cheese and the bacon. Toss lightly to combine. Sprinkle with remaining 1/2 cup cheese.