Penne Chicken Tomato Salad

6 oz bag of spinach and argula
6 oz cherry tomatoes cut in half
8 oz whole wheat penne pasta
1-2 chicken breasts
1 cup bok choy (cut into small pieces)
feta cheese (optional)
raspberry walnut dressing (optional)

Cook the penne according to the package directions, omitting salt. Rinse under cold water; drain again. Transfer to a large bowl; set aside.
Heat 2 tbsp olive oil in large skillet over medium high.  Add the chicken and cook until browned and cooked through.  Transfer the chicken to a cutting board; let rest 5 minutes.  Cut the chicken on the diagonal into thin slices.
Add the chicken to pasta.  Add the argula and spinach, bok choy, tomatoes; toss well. Top with feta cheese if desired. Drizzle with dressing if desired.
Adapted from a weight watcher recipe