Parmesan Basil Cream Sauce with Cherry Tomatoes

This sauce was really good over linguine with baked, breaded chicken breasts.  I love the taste of fresh basil and I have a lot of cherry tomatoes in my garden right now that I am trying to use creatively.
  
Parmesan Basil Cream Sauce with Cherry Tomatoes
2 cups of chicken broth
2 cups heavy cream
1 1/2 cups parmesan cheese
12 fresh basil leaves, chopped
1 tsp. black pepper
2 tsp. garlic, minced
1 Tbsp. EVOO
2 cups cherry tomatoes, halved
1 Tbsp. Italian seasoning
     In a hot medium skillet pan add the EVOO, garlic, Italian seasoning, pepper, and tomatoes.  Toss and coat the tomatoes and cook for 1-2 minutes.  Remove from pan and set aside.  Add the chicken broth to the pan and bring it to a boil, stirring and occasionally scraping the sides of the pan to remove and garlic or seasonings.  When boiling add the heavy cream and parmesan cheese.  Turn the heat to low and let it simmer for 5 minutes to thicken.  Add the tomatoes back into the pan and the chopped basil leaves.  Let it cook for another 1-2 minutes.  Serve over pasta or chicken or both!