Linguine with Chicken, Olives and Roasted Tomatoes
2 boneless chicken breasts , pounded out, rubbed with garlic and seasoned with salt, pepper and basil.
roasted tomatoes (or use sun-dried tomatoes)
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.