Instructions: Snip tomatoes into small pieces, discarding as many seeds as possible. Melt butter in saucepan over low heat, add garlic, cook 1 min. Add 3/4 C. of the chicken stock and the tomato pieces, bring to a boil. Simmer about 10-12 min over med heat. Add cream and bring just to a boil, stirring often. Reduce heat and simmer until the sauce is thick enough to coat a spoon. Sprinkle chicken breasts with salt & pepper. Heat oil in heavy skillet add chicken and saute about 3-4 min . Transfer chicken to a separate bowl and keep warm. Discard excess oil and fat from skillet, just leaving skillet slightly covered with residue. Add remaining chicken stock and bring to a boil, scraping pan juices. Add cream sauce, stir in basil. Reduce heat to very low and add chicken. Meanwhile, cook pasta according to pkg. dir. Drain & transfer to a serving bowl. Place chicken & sauce over pasta, sprinkle with Parmesan.

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