Chicken Artichoke Tomato Goat Cheese Pasta

Leftover chicken from grilled lemon chicken
2 cans artichokes
4-5 small red onions, sliced
3-4 cloves garlic, minced
sun-dried tomatoes, chopped
1 quart canned tomatoes
linguine
white wine
balsamic vinegar
oregano (or fresh basil)
crushed red pepper
parsley
olive oil

Start the pasta.  Saute garlic and red onion in olive oil until tender (3-5 minutes).  Deglaze with white wine and balsamic vinegar (4-5 minutes).  Add sun-dried tomatoes, canned tomatoes, red pepper, oregano, parsley and cook 5 minutes.  Add leftover chicken and cook til warm.  Strain pasta and return to pot.  Add the sauce and a little more balsamic vinegar and goat cheese and stir to combine.  Sprinkle a little goat cheese, crushed red pepper and oregano on to serve.

(fresh tomatoes and mushrooms would be good, smoky flavor of the grilled chicken is awesome)