Linguine with Chicken, Olives and Roasted Tomatoes

2 boneless chicken breasts , pounded out, rubbed with garlic and seasoned with salt, pepper and oregano.
chicken broth
Kalamata olives
roasted tomatoes (or use sun-dried tomatoes)
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.