Creamed Chicken With Sun-Dried Tomatoes

• 2 boneless skinless chicken breast halves
• 2 tablespoons olive oil
• 1 cup chopped leek
• 2 garlic cloves, minced
• 12 cup chopped sun-dried tomato, drained
• 14 cup chopped fine cooked ham
• 12 teaspoon crushed dried oregano leaves
• 1 cup chicken stock
• 1 tablespoon cornstarch
• 23 cup half-and-half
• 1 (9 ounce) packagefresh spinach fettuccine, cooked and drained
• grated parmesan cheese, for topping

1. Cut chicken in 1/2 x 1 1/2-inch strips.
2. Heat the oil in a skillet and stir-fry the chicken, leeks and garlic together until the chicken is no longer pink.
3. Add the tomatoes, ham, oregano, and stock.
4. Bring to a boil, reduce to a simmer, and cook for about 10 minutes.
5. In a bowl, blend the cornstarch with the half and half until smooth.
6. Add to the skillet, return to the boil, stirring constantly until thickened.
7. Arrange fettuccine on a serving platter and spoon the hot sauce over the top.
8. Serve immediately with grated Parmesan cheese.

chicken, olive oil, leek, garlic, tomato, ham, oregano, chicken stock, cornstarch, packagefresh spinach fettuccine, parmesan cheese

Taken from www.food.com/recipe/creamed-chicken-with-sun-dried-tomatoes-363316 (may not work)