Cinnamon and Nutmeg Tomato Cream Sauce Pasta with Chicken

Method

1. Heat 2 tbsp olive oil in a large pan over medium heat.
2. Add diced chicken and cook until browned and nearly cooked through, about 5 minutes.
3. Add chopped tomatoes and garlic, sauté for 3-4 minutes until tender.
4. Stir in heavy cream and simmer for 2-3 minutes to create a rich sauce.
5. Whisk in 1/4 tsp cinnamon and 1/4 tsp nutmeg during preparation when simmering the cream.
6. Toss with cooked pasta and season with salt and pepper.
7. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.