Chicken With Cream Sauce and Sun-Dried Tomatoes

• 9 ounces spinach fettuccine
• 2 tablespoons oil
• 1 whole boneless skinless chicken breast
• 1 cup chopped leek
• 2 garlic cloves, minced
• 12 cup sun-dried tomato packed in oil
• 14 cup finely chopped cooked ham
• 12 teaspoon oregano
• 1 cup chicken broth
• 1 tablespoon cornstarch
• 23 cup half-and-half

1. Cut uncooked chicken into thin strips.
2. Drain Tomatoes.
3. Cook fettuccine and keep warm.
4. In a large skillet, heat oil over medium-high heat.
5. Add chicken, leeks, and garlic.
6. Cook/stir 4-5 minutes or until chicken is no longer pink.
7. Add tomatoes, ham, oregano, and broth.
8. Bring to a boil.
9. Reduce heat, cover, and simmer 5 minutes.
10. In a small bowl, stir cornstarch into half-and-half until dissolved.
11. Gradually stir into chicken mixture.
12. Cook/stir over medium-high heat until sauce boils and thickens.
13. Be sure to stir constantly.
14. Serve over hot cooked pasta.

oil, chicken breast, leek, garlic, tomato, ham, oregano, chicken broth, cornstarch

Taken from www.food.com/recipe/chicken-with-cream-sauce-and-sun-dried-tomatoes-406492 (may not work)