1. Wash and drain the spinach. Thaw the frozen spinach. Rinse and pat dry the chicken fillet. Cut it into strips. Peel and dice the shallots. Wash the zucchini and pat dry the mushrooms. Cut the mushrooms and zucchini into slices. Chop the garlic.
2. Heat the oil in a pot and sauté the chicken strips for about 5 minutes. Season with salt and pepper. Add the shallots, garlic, zucchini, and mushrooms. Sauté everything over medium heat for about 5 minutes.
3. Add the spinach and let it wilt. Pour in the broth. Add the penne pasta, crushed tomatoes, oregano, rosemary, and basil. Season with salt and pepper. Simmer for 12 to 15 minutes. Sprinkle with Parmesan cheese and serve.