Heat olive oil in a large skillet over medium-high heat. Add shallots and sauté for 2 to 3 minutes or until soft.  Add chicken and cook until done, about 7 to 10 minutes. Remove chicken from skillet and place on cutting board and let rest for at least 5 minutes. Chop chicken into ½-inch pieces. Reserve.

Add chopped tomatoes to skillet and sauté for about 5 minutes. Add tomato sauce, oregano, and basil. Simmer, uncovered, for 10 minutes or until mixture becomes slightly thicker. Begin cooking pasta according to package directions. Add Hood Light Cream and simmer on low heat for about 5 minutes.

Add chicken to tomato sauce mixture in skillet. Drain cooked pasta. Transfer pasta to skillet and toss with chicken/tomato cream sauce mixture.  Season with salt and ground black pepper. Transfer to a large serving bowl. Garnish with chopped fresh flat leaf parsley, if desired.  Serve immediately.