Linguine with Chicken,Roasted Tomatoes and Olives

This is another one of those dishes that was winged with ingredients on hand.

I had a few ripe tomatoes from the garden that I needed to do something with so I sliced them, drizzled with olive oil, salt, pepper and oregano and slow roasted.

This is just a basic outline.
The recipe can be adjusted in numerous ways to suit your own taste.

Linguine with Chicken, Olives and Roasted Tomatoes

2 boneless chicken breasts , pounded out, rubbed with garlic and seasoned with salt, pepper and basil.
garlic
cream
chicken broth
Kalamata olives
roasted tomatoes (or use sun-dried tomatoes)
fresh basil
Parmesan cheese

Brown chicken in olive oil and butter. Continue cooking until chicken is cooked through. Remove from pan. Cut into strips. Add a little more butter to skillet. Add garlic. Cook for 30 seconds. Add cream, a little chicken broth. Add chicken, olives and roasted tomatoes. Simmer while pasta cooks. Just before serving add a handful of chopped basil to the sauce. Toss with pasta and serve with fresh grated Parmesan.