Cook pasta according to package directions.
In a large sauté pan, heat olive oil over medium-high heat.
Season chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Add chicken to pan and cook until lightly golden brown on all sides, but not cooked through, about 4 minutes.
Reduce heat to medium and add garlic, and hard vegetables. Cook until garlic is aromatic, about 1 minute, stirring continuously.
Once hard vegetables are 3/4 cooked through, add remaining vegetables and cook until they are tender, about 2-4 minutes, stirring periodically.
Add stock and half and half. Bring to a simmer and reduce liquid by one fourth, about 5 minutes, stirring periodically.
Add cooked pasta and tomatoes and heat through.
Add lemon juice, basil, remaining 1/8 teaspoon salt and 1/8 teaspoon pepper and gently mix before serving.
