| 1 | Prepare pasta according to package directions. |
| 2 | While pasta is cooking, cut the tomatoes in half crosswise and scoop out the seeds with your fingers. |
| 3 | Chop the tomatoes coarsely. |
| 4 | Heat the oil in a large skillet over medium heat. |
| 5 | Add the onion and garlic and cook until the onion is lightly browned and tender, about 6 minutes. |
| 6 | Add the chicken and basil and cook until the chicken is lightly browned, about 8 minutes. |
| 7 | Stir in the olives, green pepper and tomatoes and cook until the tomatoes begin to give off liquid, about 2 minutes. |
| 8 | Add the chicken broth to the skillet, heat to boiling and boil until half of the liquid is evaporated, about 4 minutes. |
| 9 | When pasta is done, drain it well and add to sauce mixture. |
| 10 | Toss until pasta is evenly mixed with sauce. |
| 11 | Transfer to serving dish, top with cheese and serve. |
| 12 | Serves 6 to 8 each serving provides: 299 calories; 27.8 g protein; 26.5 g carbohydrates; 8.9 g fat; 61.9 mg cholesterol; 519 sodium. |
| 13 | Calories from fat: 14% |
