Pasta With Chicken, Tomatoes, and Cream

• 1 tablespoon olive oil
• 12 lb chicken cutlet
• 14 teaspoon chopped fresh red pepper
• 14 cup diced onion
• 1 12 garlic cloves, minced
• 1 (14 1/2 ounce) can Italian plum tomatoes, drained, coarsely chopped
• 34 cup whipping cream
• 14 teaspoon salt
• 6 ounces pasta
• 1 12 tablespoons minced parsley
• grated parmesan cheese

1. Heat oil in a heavy skillet over medium heat.
2. Add sausage and crushed red pepper.
3. Cook until sausage is no longer pink, stirring frequently, about 7 minutes.
4. Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes.
5. Add tomatoes, cream, and salt.
6. Simmer until mixture thickens slightly, about 4 minutes.
7. (Can be prepared one day ahead.
8. Cover and chill.
9. ).
10. Cook pasta in large pot of boiling water.
11. Drain.
12. Bring sauce to a simmer.
13. Add pasta to sauce and cook until pasta is heated through and sauce thickens, stirring occasionally, about 2 minutes.
14. Divide pasta between plates.
15. Sprinkle with parsley.
16. Serve, passing Parmesan separately.

olive oil, chicken, fresh red pepper, onion, garlic, italian plum tomatoes, whipping cream, salt, pasta, parsley, parmesan cheese

Taken from www.food.com/recipe/pasta-with-chicken-tomatoes-and-cream-467631 (may not work)