Chicken Bruschetta Pasta with Tomatoes and Cream

20oz. chicken breast meat 

2T butter

2T dark, sweet Balsamic vinegar

1lg. clove chopped elephant garlic

1/2c chopped kalamata olives

1/2c chopped lg. green garlic-stuffed olives

2 sm. diced tomatoes

partially cooked bowtie pasta

1/2c or a little more sour cream -  optional

Cut the chicken into bite-sized pieces and put in pan with butter and vinegar.  Saute' until browned on the outside.  Add the next 4 ingredients to the pan, stir and simmer 15 minutes to blend and develop the flavors.  

Put the pasta on top.  Cover and simmer another 15 minutes.  If pasta is done the way you like, it's ready.  However, it will taste even better if you chill at this point then reheat.  Add sour cream, then heat another 5 minutes before serving. . .Lin  (Shown with a side of Shrimp Alfredo)