On a large skillet over medium high heat, heat olive oil until hot. Place chicken tenders in hot oil and season with black pepper.
In a large pot over high heat, cook the pasta according to package directions. Reserve ½ cup pasta water to make the tomato sauce.
Cook tenders for 4 minutes on each side, reducing heat to medium heat if needed. Remove chicken pieces from pan and set aside.
Leave oil from cooking chicken in pan. Add garlic to the oil and stir-fry for one minute.
Add chopped parsley and stir-fry another 30 seconds. Add diced tomatoes, vegetable broth, water, and chicken bouillon cube. Bring tomato sauce to a boil then reduce heat. Place sauteed chicken tenders back in the skillet and simmer covered for 15 minutes.
Remove cover, remove chicken and set aside. Add tomato paste and whisk into the sauce to combine. Simmer tomato sauce uncovered for 5 minutes or until sauce reduces in volume and thickens.
Serve chicken and sauce over top of pasta or toss pasta with sauce before serving.