Place large pot of water with 2 teaspoons sea salt on stove to boil. While water is heating, cut up chicken breast, sprinkle with salt and pepper and set aside. Mince garlic, chop basil, slice mushrooms, grate Parmesan, crumble goat cheese and toast pine nuts.

While pasta is boiling:

Place 2 Tablespoons olive oil in a large skillet and heat on med/high heat. When oil is hot add chicken and sauté for a few minutes. The chicken should cook very quickly. When it is almost cooked through (3-4 minutes), add white wine and garlic to pan with chicken, scraping the bottom of the pan to loosen any chicken bits and browning that occurred while cooking chicken. Add broth and bring to a low boil then add sun dried tomatoes, mushrooms, butter and basil to pan. Cook for 3 more minutes, stirring occasionally.

When pasta is done cooking, strain in colander (do not rinse) and place in large bowl. Immediately drizzle with a couple tablespoons of olive oil, sprinkle with sea salt and toss. Pour chicken and sauce mixture over pasta and toss. Add grated Parmesan and pine nuts and toss some more. Taste and season with more salt and red pepper flakes if desired.