1, In a large saucepan melt butter over a low heat. Add garlic and cook breifly, combine Tomatoes and 3/4 c chicken broth, increase heat then bring to the boil..when you reach boiling point, reduce to a simmer for 10 mins leaving uncovered, or until tomatoes are tender.
Add the cream, and bring to the boil again, stirring continuosly, once boiling reduce heat to a simmer again and continue til sauce has thickened.
2, season chicken with s n'p , and place in a large skillet with the added oil, cook until lightly golden and , and juice runs clear, roughly 4 mins per side.
3, then add remaing chicken broth to deglaze pan, then aad to the cream sauce, stir in basil and adjust seasoning to taste.
4, bring to the boil a large pot of salty water and add fettucini, cook til al dente or around 8mins , drain and remove to boil and toss thru 4-5, Tbsp cream sauce to coat.
6, Cut chicken into strips and place on top of fettucinni, and pour over the remainning cream sauce, spinkle with a little chopped basil or parsley, enjoy!