Heat water in a large saucepan to boiling and then cook the fettuccine according to the package directions. Drain and keep hot.

Place 3 tablespoons of butter in a large skillet and heat over medium heat. Once the butter has melted add in the garlic and shallots. Saute for one minute.

Add in the chicken breasts. Sauté for 10-15 minutes, turning occasionally, until the chicken is cooked to 160 degrees.

Stir in the fresh chives, oregano, parsley, basil, and remaining butter. Saute for 1-2 minutes.

Stir in the cherry tomatoes and cook for 3 minutes or until they begin to soften.

Add in the spinach and heat until the spinach just begins to wilt. Sprinkle with black pepper and remove from heat.

To serve place a 3 ounce portion of fettuccine on a dinner plate. Top with a chicken breast and some of the Italian Herb sauce along with tomatoes and spinach. Drizzle with balsamic vinegar and top with a few fresh basil leaves. Serve hot.