Creamed Spinach Pasta with Roasted Tomatos and Chicken

Roast a bunch of  Roma tomatos - cut in half, brushed with olive oil, sprinkled with salt, pepper and sugar. 425 till they wrinkle and smell wonderful. 

Bread thin cut chicken breasts in a mixture of Italian breadcrumbs and parmesan cheese.  (Dipped in egg first, of course).  Brown in olive oil in a frying pan, then transfer to baking sheet in 350 oven till cooked through.  

Saute garlic and shallots in butter.  Add in a bit of flour.  Whisk in milk and keep whisking till smooth.  (approx 2 Tbsp butter, 2 Tbsp flour, 1 cup milk)  Then add fresh spinach and a dump of romano cheese and stir. 

Do all of above, then mix the pasta, tomatos, some feta cheese and creamed spinach together.  Slice chicken and lay on top.  Sprinkle with shredded parmesan.