Roast chicken with a tomato based pasta

Its been quite some time since I've had to cook, with the heat and all. Thankfully the weather has turned cooler so this is the most complicated (yes, it's kinda sad - this is considered complicated) dish that I've done in a long long time. Been inspired by all my pseudo cooking in Cafe World and I must say it has inspired me.

Ingredients
1 cup pasta (I used shells because they can retain the sauce better)

tomato sauce
1 tin canned stewed tomato - I have been told to use whole tomatoes and break them up, its tastier than pre-chopped ones
1 tbsp minced garlic
1/2 tsp sugar
1/2 tsp salt
1/2 tsp nutmeg
1 tbsp basil
1 tbsp parsley

roast chicken
10 chicken wings (mid portion, not drumlet)
1 tbsp light soya sauce
1 tbsp dark soya sauce
1 tbsp worchester sauce
1 tbsp rosemary
1 tsp dill
1 tbsp thyme
1/2 tsp mixed spice

Method
1) Marinade the chicken, preferably overnight. Preheat the oven to 220 deg C.
2) In a pot, lightly saute the garlic, be careful not to burn it. Pour in the tinned tomato, herbs and spices
3) Prepare the pasta according to the instructions on the packet.
4) Roast the chicken at 220 deg C for 5 minutes, turning down to 200 deg C for another 13 to 15 minutes or until cooked.
5) Assemble by plating up the pasta, then pouring on the sauce and finally topping off with roast chicken. If there are any drippings from the roast chicken, you can pour it on top.