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 package directons.
Drain & transfer to a serving bowl.
Place chicken & sauce over pasta,
and sprinkle with Parmesan.