Using a mallet, pound the chicken tenders to flatten.
Prepare pasta from package directions; set aside.
Heat the butter in a large skillet over medium heat, taking care not to burn it.
Meanwhile, mix together the breadcrumbs, pepper and garlic powder in a shallow bowl. Dip the chicken into the milk, then dredge in the breadcrumbs, pressing the crumbs into the chicken. Discard unused milk and breadcrumbs.
Sauté the chicken for 6-8 minutes, turning to brown evenly. Chicken is done when punctured with a fork and juices run clear. Internal temperature must reach 165°F. Remove and set aside to stay warm
Add the chicken broth to the skillet and bring to a boil. Add the tomatoes and the half & half to the broth. Return to a low boil and cook for one minute, stirring frequently.
Reduce heat and add the grated Parmesan and basil. Cook until thickened.
Serve by placing the chicken over the cooked pasta and the sauce over the chicken.