Basil Balsamic Roasted Chicken with Tomatoes and Goat Cheese

4 boneless skinless chicken breasts.
olive oil
salt and pepper
1 lb. plum tomatoes, halved lengthwise
4 T. balsamic vinegar
4 garlic cloves, chopped
10 oz. whole-wheat spaghetti
6 oz. goat cheese, crumbled
6 T. chopped fresh basil

Preheat oven to 350 F. Drizzle chicken breasts with olive oil and sprinkle with salt and pepper. Heat an ovenproof skillet over medium-high heat and brown chicken 2-3 minutes on each side; remove from heat. Add tomatoes to skillet, and drizzle tomatoes and chicken with 1 T olive oil and vinegar. Sprinkle with chopped garlic, salt and pepper. Transfer skillet to oven and cook 25-30 minutes, or until chicken is done. Cook pasta according to package instructions, drain, and keep warm. When chicken is done, remove skillet from oven. Remove chicken breasts to a cutting board and cut into bite-size pieces. Toss hot pasta with tomatoes and chicken. Top with goat cheese and fresh basil, and drizzle with pan juices from skillet.