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4 boneless, skinless chicken breasts

3 tbsp olive oil

2 tbsp herbes de provence

salt/pepper

1-8-10oz jar sun-dried tomatoes in oil, chopped

1 small white onion, chopped

4 fresh garlic cloves, chopped

1/4 cup tomato paste

2/3 cup red wine vinegar

1 package angel hair pasta

1 tbsp red pepper flakes

Salt and freshly ground black pepper

2 ounces soft fresh goat cheese, coarsely crumbled

1 bunch Italian flat leaf parsley, roughly chopped

Marinate chicken breasts in olive oil and herbes de provence.  Be sure to season well with salt and pepper.  Grill chicken breasts until they reach an internal temperature of 165 degrees and set aside covered with aluminum foil.  Once slightly cooled, chop into cubes to be added to the top of the pasta later.

Heat 2 tablespoons of the oil from the sun-dried tomatoes in a dutch oven, over medium heat. Sauté onions until translucent.  Then add garlic and sauté until fragrant. Add the tomato paste and cook for 5 min, stirring constantly.   Add salt, pepper, chili flakes, sun dried tomatoes and red wine vinegar and simmer until the liquid reduces by half.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions, stirring occasionally, about 5 minutes. Drain, reserving 1/2 cup of cooking liquid. Add the pasta to the tomato mixture and toss well to coat, adding some reserved cooking liquid to moisten.

Dish pasta onto plates or shallow bowls. Sprinkle each serving with the goat cheese, parsley and cooked/chopped chicken and serve.