Heat a large nonstick skillet over high heat. Season the chicken with the dried basil, salt and black pepper to taste. Spay the skillet with nonfat cooking spray and cook chicken for about 3 minutes on each side, or until cooked through. Transfer chicken to a plate.
2
Cook pasta to al dente in a pot of lightly salted boiling water according to package directions. Drain and reserve about 1/2 cup of the pasta water.
3
Meanwhile increase the heat under the skillet to high, add the oil and garlic and cook, stirring until golden, being careful not to burn the garlic (about one minute). Add the tomatoes, salt and black pepper to taste, and reduce the heat to medium-low. Cook, stirring, until the tomatoes become tender, about 5 to 6 minutes.
4
Add the pasta to the tomatoes. If the pasta seems too dry, add some of the reserved pasta water. Add the chicken and toss well. Remove the pan from the heat, stir in the fresh basil and cheese, and serve hot.
