Chop and slice all your vegetables.
Season patted-dry chicken thighs with paprika, salt, & pepper.
Heat oil in a large high-sided skillet and brown chicken thighs 5 minutes per side.
Add shallots and garlic and sauté for a minute while scraping stuck chicken bits from the bottom of the pan.
Add chicken stock and pasta, and bring to a boil.
Add tomatoes, vegetables, and shiitake.
Cook until pasta is al dente, stir occasionally, add more water if liquid evaporates too quickly.
Salt to taste, garnish with some basil leaves and cheese, and serve.