Fill a medium sauce pot with water, once it comes to a boil, add salt and pasta. Follow instructions on package and cook until al denta.
Using a sharp knife, cut chicken breast in half diagonally. Place between saran wrap and pound with a mallet or rolling pin to about ½ inch thickness. Season with salt and pepper.
In a medium size skillet, over medium-high heat, add 2 tablespoons of olive oil and pan-sear chicken pieces on each side for about 4-5 minutes until golden. Transfer to a plate, and slice before adding back to the skillet.
Sauté the shallots and garlic for about 2 minutes and add a tablespoon of olive oil if needed. Then stir in red pepper and the remaining olive oil, grape tomatoes, thyme, oregano, and basil. Simmer on medium-low heat for about 4 minutes until softened. Then add spinach at the last minute. Season with salt and pepper.
Add pasta to skillet and toss until the pasta is coated with the olive oil and vegetables. Then add the sliced chicken to warm.
Garnish with feta cheese, fresh basil or parsley.
