This meal is easy to pull together and has an unique flavor with the olives and rosemary.
Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente.
While pasta is cooking, heat the oil in a large pan over medium heat. Add the onion and garlic and cook until the onion is tender, about 6 minutes.
Add the chicken, basil and rosemary and cook until the chicken is lightly browned, about 8 minutes. Stir in the olives, green pepper and tomatoes and cook until the tomatoes begin to give off liquid, about 2 minutes.
Add the chicken broth to the pan, heat pan to boiling and boil until half of the liquid is evaporated, about 5-7 minutes.
When pasta is done, add to sauce mixture. Toss until pasta is evenly mixed with sauce. Top with cheese and serve.