1Start the pasta cooking in salted water. Season the chicken with salt and pepper. Add 2 tbsp olive oil to a large pan. Brown the chicken on all sides cook until almost done remove to a platter and cover with foil.
2In the same skillet add the other 2 tbsp of olive oil. Add the garlic and mushrooms and cook about 8 to 10 minutes. While this is cooking start the sauce.
3Melt 2 tbsp. butter in a pan. Add the tomato paste and cook a couple of minutes. Stir in the rosemary and then the flour. Cook for 1 minute and add the stock and Worcestershire sauce. Simmer until thickened. Remove from heat and add the cooked pasta.
4To the mushrooms add the caper and wine let reduce a bit and add the chicken back in the sauce.
Serve the chicken along side the pasta and rosemary sauce sprinkled with cheese