Preheat oven to 350. Cook pasta in a large pot of boiling, salted water.
Heat 2 T olive oil in a large skillet with deep sides. Season chicken thighs with salt and pepper, dip in egg, then coat with panko. Add chicken to skillet and brown each side 3-5 minutes. Remove to a foil lined baking sheet. Finishing cooking in the oven for 12-15 minutes.
In a saucepan, sauté the onion and garlic in 2 T olive oil until translucent. Pour in the wine, lemon juice, thyme and rosemary, and simmer until reduced by 1/3. Whisk cornstarch into stock, then pour into sauce. Add broccoli, bring to a boil, cover, then set aside.
In the same pan that you browned chicken in, sauté the red pepper and squash until softened. Add tomato and spinach, sauté until spinach is wilted.
Slice chicken thighs. Add pasta and sauce to the pan with the vegetables, toss to coat everything with sauce evenly. Top with chicken and serve.