In a saucepan on medium heat add the canned whole tomatoes with the teaspoon of salt and bring to temperature. Crush the tomatoes with a fork and add the tomato paste, chopped basil and minced garlic, add a bay leaf and let simmer and reduce.
Season both of the chicken breasts with the seasoning mixture of salt, pepper, paprika, and cumin. Saute in another pan on medium-high heat until cooked through, about 5 minutes on the first side, and 3 minutes on the second. Let rest when cooked while you do step 3.
In a pot of properly salted boiling water add the linguini pasta and boil for 7 minutes for al dente. When cooked, take a tablespoon or two of the pasta water and add it to the simmering sauce. Strain the linguini pasta and add to the sauce. Toss to coat.
Plate the pasta in a bowl or plate and top with some of the sliced chicken. Garnish with sliced fresh cherry tomatoes, and parsley.