Preheat well a sauté pan and seal the chicken fat side first, place chicken on an oven tray and finish in the oven. On very low heat add the chopped garlic, butter, chopped sun dried tomatoes, chopped olives, leeks and also chopper sage to the pan, keep infusing the flavors on very low heat. Once chicken is cooked trough, slice on a chopping board and toss in the pan with all its juices, pour in the cream goat cheese and reduce. Boil the gluten free pasta leaving it al dente and than toss it in the sauce for a few minutes together with the nuts and serve.