Make the Bruschetta: Mix tomatoes, red onion, garlic, red wine vinegar, basil, and olive oil in a bowl. Season with salt and pepper to taste.

Place baguette slices on a baking sheet and drizzle with a small amount of olive oil. Bake at 350°F (175°C) until golden brown. Set aside.

Cook the Chicken: Preheat a grill or grill pan to medium heat. Drizzle chicken with half the olive oil and season with salt and pepper. Grill on both sides until the internal temperature reaches 160°F (71°C).

Remove from the grill, let rest for 5 minutes, then dice into bite-sized pieces.

Prepare the Pasta: Cook penne in salted boiling water according to package instructions. Drain well.

Make the Sauce: Heat the remaining olive oil in a skillet over medium heat. Sauté garlic and onion until translucent.

Add grape tomatoes and sauté for 2-3 minutes.

Stir in chicken broth and heavy cream, whisking until smooth. Bring to a simmer and reduce until creamy. Stir in Parmesan cheese, adding more cream if needed for consistency.

Reduce heat to medium. Add diced chicken and baby spinach to the sauce. Simmer for 5 minutes, stirring occasionally. Season with salt and pepper to taste. Toss cooked penne into the sauce until well coated.

Top the baguette slices with bruschetta mixture.

Make the Spritzer: Mix sparkling water, cherry juice, and lime wedges in a pitcher or glass. Add maraschino cherries, if desired. Serve over ice.

Serve: Plate the Tuscan chicken pasta alongside bruschetta. Pair with the cherry-lime spritzer.