In large skillet over medium-high heat, sauté chicken and garlic with 2 tbsp oil for 3 minutes or until chicken is brown. Remove from skillet; set aside.

In same skillet, saute rice-pasta mix with remaining 2 tbsp oil until golden brown.

Add 2 cups water and Special Seasonings. Bring to a boil on high heat. Cover; reduce heat to low. Simmer 5 minutes.

Add Chicken, tomatoes, pine nuts and basil. Simmer 10 to 15 minutes longer until rice is tender and chicken is no longer pink inside. Toss with cheese just before serving.