Remove and discard skin and bones from chicken and tear meat into bite-size pieces; set aside. Bring a large pot of salted water to a boil; add pasta and cook for 2 to 3 minutes; drain. In a large skillet, saut? sun-dried tomatoes and garlic over medium heat. With arugula still in a bunch, cut tops (green leafy part) into 3/4-inch slices. Add to the skillet and cook for just a few minutes until arugula is wilted. Add chicken and hot cooked pasta to the skillet and toss well to mix. Cook over medium heat for 2 minutes to heat all ingredients. Add cheese and toss again. Season with salt and pepper. Drizzle with additional oil from sun-dried tomatoes, if desired.