| 1 | Place the tomatoes in a small bowl and cover them with the water. |
| 2 | Set aside. |
| 3 | In a 10 inch non-stick skillet, warm the oil over medium-high heat. |
| 4 | Add the onions and garlic and cook until lightly browned, about 3 minutes. |
| 5 | Stir in the chicken and cook until it is lightly browned, about 10 minutes. |
| 6 | Remove the chicken mixture from the skillet and set aside. |
| 7 | Stir the flour into the skillet. |
| 8 | Add the broth and cook; stirring constantly, until the mixture thickens and boils, 3-4 minutes. |
| 9 | Drain the tomatoes and add them to the pan. |
| 10 | Stir in the parsley, basil and chicken mixture. |
| 11 | Reduce the heat and simmer for 10 minutes. |
| 12 | Serve over the hot linguine. |
| 13 | Sprinkle with the parmesan, if desired |
