Mix 1st 10 ingredients together to make a marinade for the chicken. Pour over chicken in a shallow baking dish and marinate for 2-3 hours.

After marinating, preheat oven to 350 deg F. Tilt baking dish over and pour excess marinade into a small saucepan and set aside on the stove. This will later be cooked further to make your sauce for the dish.

Bake chicken in oven for 30-35 minutes or until juices are running clear. Watch chicken carefully, so as to not overcook and dry out. They should be nice and juicy. (Time will vary depending on the thickness of your chicken breasts). Once you think they are almost done, turn oven off bake setting and switch to broil for 3-5 minutes to get a slight caramelization on them. Remove from oven and let chicken rest for a couple minutes.

While chicken is resting, bring a large pot of water to a boil and cook pasta until al dente. Drain and set aside. Once rested, cut chicken into bite sized pieces.

While pasta is cooking, bring reserved marinade in the small saucepan to a boil to make a sauce. Then reduce heat to a simmer and let simmer for 8-10 minutes while stirring often. Towards the end of the cooking time, add 1 more TBS of granulated sugar to the sauce.

Toss chicken, pasta, sun-dried tomatoes, olives and sauce together. Sprinkle with parmesan cheese and serve.