Olive Chicken and Pasta

2 skinless, boneless chicken breasts

2-3 frozen tomatoes – peeled

6-8oz. black & green olive bruschetta

1 lg. elephant garlic clove – minced

½t cayenne pepper

1t ground rosemary

½c sour cream – optional

Slice then cut the chicken into bite size pieces. Saute', in a little olive oil and balsamic vinegar, until lightly browned all around. Thaw and peel the tomatoes. Chop and add to the chicken. Simmer, covered, 5-10 minutes then add the bruschetta and garlic. Continue to simmer and stir another 5 minutes, adding a little water if needed. Stir in the sour cream, heat to a low simmer then combine with cooked angel hair, spaghetti or linguini. . .Lin