Creamy Tomato Chicken Penne

2 1/2 c. uncooked pennne
1/2 c. chopped onion
2 cloves crushed garlic
1 T. olive oil
2 T. chicken broth
2 c. cooked cubed chicken
1 can diced tomatoes, not drained
1/2 c. Parmesan cheese (I didn't have any so I used Mozzerella)
1/2 c. heavy whipping cream
1 can sliced ripe olives, drained

Cook pasta. In large skillet saute onion and garlic in oil until tender. Stir in broth; cook for 1 minute. Drain pasta and add to the skillet. Add the remaining ingredients. Cook and stir over medium heat until heated through and slightly thickened. I added a handful of chopped fresh basil at the end, and I think it made a big difference. Makes 6 servings.