Parsley and Olive Oil 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. Toss with cooked pasta and season with salt and pepper.
6. Stir in 2 tbsp chopped parsley and 1 tbsp olive oil during preparation when tossing with pasta.
7. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.