In a large pot of boiling, salted water; cook linguine for 10 minutes or according to package directions, until tender; drain well. Return to pot and toss with 1 tbsp (15 ml) butter and Canadian Parmesan cheese.
Meanwhile, heat a large nonstick skillet over medium-high heat; melt remaining butter. Stir in chicken, basil, garlic, ½ tsp (2 ml) salt and pepper to taste; cook stirring frequently for 5 minutes or until chicken is lightly browned and no longer pink inside. Reduce heat to medium; add tomatoes and heat through, 2 to 3 minutes. Season to taste.
Divide pasta among shallow serving bowls and spoon sauce over top. Sprinkle with Canadian Mozzarella cheese.