Finely slice the shallots
Add sundried tomato oil to a pan and toss in the shallots
Slice the basil and sundried tomatoes
Butterfly the chicken breasts and either slice or leave them whole
Add thyme, oregano, rosemary, and hot spices to the chicken
Remove the shallots, put them back in the pan, cover and flip
Deglaze the pan with white wine and scrape up the flavor bits
Toss the shallots back in
Add the sundried tomatoes, grated garlic, cream cheese, lemon zest, and chicken stock to make a sauce
Add more of the original spices to the sauce
Season with salt and pepper
Add the chicken back in
Add a splash of lemon juice
Add about a tablespoon of capers
Pour the pasta over spinach to wilt it
Mix everything together in a bowl
Slice the chicken if desired and mix it back in
Add basil and Parmesan
