||Cut chicken into strips. Cook pasta shells according to package directions.
||Meanwhile, heat oil in a large skillet; sauté chicken strips for 3 minutes, then remove from heat and set aside. Add tomato paste to pan; very gradually whisk in cream. Heat mixture without letting it boil; then add corn, peas and bell pepper. Cook on low heat until vegetables are cooked throughout, about 10 minutes.
||Remove from heat and stir in Parmesan cheese until melted. Stir in chicken, basil, thyme, salt and pepper.
||Drain pasta and place in a large serving bowl. Add chicken mixture and parsley, and toss until well coated. Divide equally among 4 plates and serve.