Prepare pasta according to the package directions; drain and set aside covered.

Slice tomatoes. Chop mushrooms, basil and shallots. Heat 1 tablespoon oil in a skillet over medium. Cook veggies for 10 minutes, stirring frequently.

Chop chicken into bite-sized pieces. Heat remaining 1 tablespoon oil in a large skillet over medium. Cook chicken for 8-10 minutes, stirring occasionally until no longer pink. Turn off heat and sprinkle with cheese.

Meanwhile, mash tomatoes with a potato masher and add pasta. Toss to coat evenly and allow to heat through.

Serve chicken on a bed of pasta with grapes on the side.