Heat 1/4 cup of the oil in a wide frying pan over medium heat

Add onion and pine nuts and cook, stirring, until onion is soft (about 5 minutes)

Stir in garlic, tomatoes, sugar, currants, vinegar, all- spice, and wine

Adjust heat so mixture boils gen- tly

Continue to cook, uncovered, stirring occasion- ally, until sauce is slightly thickened (12 to 15 min- utes) . Meanwhile, rinse chicken and pat dry

Brush on all sides with remaining 1 tablespoon oil

Place a ridged cooktop grill pan over medium heat; heat until a drop of water dances on the surface

Place chicken on hot pan and cook, turning once, until well browned on outside and no longer pink in cen- ter; cut chicken in thickest part to test (about 10 minutes total)

You can also grill chicken on an outdoor grill using a little garlic, olive oil, butter and lemon juice as a baste. Season tomato sauce to taste with salt and pep- per

Add hot pasta and gently toss

Transfer to a warm deep platter

Cut chicken into 1/2-inch-wide strips and arrange around edge of pasta

Garnish with parsley

Serves 4.