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.