Chicken with beans and JAMAR tomato passata

Rinse and dry the chicken breast, dice it and season with salt and pepper. Heat up 2 spoons of olive oil in a frying pan, add the pieces of chicken and fry for about 1,5 minutes until they are lightly brown. Add the JAMAR tomato passata and canned read beans with the dense pickle, season with salt and pepper, add the chili pepper and boil for another half a minute. After that, squash some of the beans with a fork in order to achieve an appropriately thick consistency. Put portions on plates, sprinkle with the chopped parsley and pour a little olive oil. Serve with bread or rice.