In a bowl mix together all of the ingredients for the tomato salad. Season with salt and pepper to taste. Refrigerate until ready to serve.
Bring a large pot of water to boil over high heat. Add pasta and cook according to package directions.
Meanwhile, warm oil in a large skillet over medium heat. Add chicken and cook for 5 minutes, or until lightly golden and almost cooked through, stirring often. Then remove it from the pan and onto a plate.
Add the shallot to the skillet, still over medium heat, and cook for 3 minutes, stirring. Add garlic and cook for 30 seconds, stirring. Stir in the broth; bring to a simmer and cook for 3 minutes, until 1/4 of the liquid has cooked off. Add spinach and cook for 3 minutes, stirring. Return chicken to skillet and cook 1 minute, until cooked through, stirring.
Toast the bread. Butter if desired.
Drain pasta. In a serving bowl, toss pasta with chicken, sauce and cheese.
Serve the pasta with tomato salad, bread, and sparkling water.