Penne with Chicken, Spinach, Tomatoes, and Feta

This is really fast, and Susanna (7) actually liked it more than me. Svgs- 4

Preheat to 475 degrees.
24 oz. cherry or grape tomatoes
2 T olive oil
5 cloves garlic (chopped)
3 tsp crushed red pepper
2 cups roasted chicken breastmeat (from a pre-cooked Rotisserie), shredded
8 oz. penne pasta- cooked
6 cups fresh spinach
1/2 cup feta cheese

Mix tomatoes, oil, garlic, and crushed red pepper in a baking dish. Sprinkle with salt and pepper and bake until tomatoes are soft, about 20 minutes. Meanwhile, cook and drain pasta. Reserve about 1/4 cup pasta cooking water.
Add chicken to last few minutes of cooking tomato mix. Toss pasta, 1/4 cup pasta cooking water, tomatoes, juices, chicken, and spinach. Stir until spinach wilts.
Season with salt and pepper.
Top each serving with feta.

This was a REALLY quick recipe. I got home from the store and I think it was on the table in 30-35 minutes.