Add tomatoes to a bowl. Bring vinegar, honey, and 3 tablespoons water to a boil in a small pan. Pour over tomatoes. Let stand.
Cook pasta according to package directions.
Meanwhile, heat oil in large skillet over medium heat. Add mushrooms. Cook 6 minutes, stirring occasionally. Add garlic. Cook one minute. Drain sun-dried tomatoes and add to mushroom mixture along with basil. Cook one minute. Stir in crushed tomatoes. Bring to a simmer. Simmer 1 minute. Turn off heat.
When pasta is done, drain, reserving 1/2 cup cooking liquid.
Stir cooked and drained pasta, 1/2 cup parmesan, chicken, and arugula into the mushroom mixture along with the reserved cooking liquid. Stir well.
Arrange in a serving bowl or individual bowls and season with additional salt and pepper, to taste. Top with toasted pine nuts and remaining parmesan.