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1.
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In a large nonstick skillet, heat 1 teaspoon of oil until hot.
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Pat chicken breasts dry with paper towels, and season with salt and pepper.
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Add chicken to the preheated pan and brown on each side (about 5 minutes per side).
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Chicken doesnt need to be done all the way through.
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Remove chicken to a platter or dish with sides to a warm oven ( 200 -250 degrees F) while you make the sauce.
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(This will usually finish cooking the chicken all the way through, without it drying out).
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2.
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Add the remaining 2 teaspoons of oil to the hot pan.
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Saute the garlic and the shallot until soft, about 1 minute.
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Add in flour and stir to combine.
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Whisk in broth.
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Let mixture come to a boil, and then lower heat to a simmer until thickened and somewhat reduced.
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Then add in thawed spinach and heat through.
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3.
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Remove the chicken from the oven, and check for doneness ( chicken should be 160 degrees F on instant read thermometer and it should no longer be pink in the middle).
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Slice each chicken breast into 6 7 thin slices per breast on a diagonal.
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Set aside.
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4.
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Once sauce is done, turn off heat and add in half and half, lemon zest, and lemon juice.
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Test for salt and pepper and season if you want to.
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( I only added pepper at this point ) Add the chicken back into the sauce and top with 1/4 cup grated Parmesan cheese.
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Cover to let the heat from the sauce melt the cheese.
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5.
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To assemble plates, put about 4 ounces of cooked pasta onto each plate, top with 1/6th of the chicken mixture and top with a couple of fresh tomato slices.
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You can also start with a handful of fresh spinach under the hot pasta ( it will wilt somewhat with the pasta and the sauce ) if you like to veg up the dish even more.
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Top with a bit more Parmesan cheese and some fresh ground black pepper.
