Tuscan chicken fettuccine parmesan

Ingredients:
1 TBS cooking oil
2 LBS of boneless chicken breasts or thighs, cut in strips
Italian seasoning
1 TBS crushed garlic
1/4 cup of sun dried tomatoes
5 to 6 artichoke hearts diced
3 to 4 cups chicken broth
2 cups fresh spinach
6 frozen fettuccine nests or 2 cups dried fettuccine
1 1/2 cups of milk
1/2 cup onion and chive cream cheese
2  to 3 TBS corn starch
2 cups grated Parmesan cheese
(About 6 servings)

Heat oil, add chicken and garlic, sprinkle chicken with Italian seasoning.  Add sun dried tomatoes and artichoke hearts. Stir frequently till chicken is golden. Add chicken broth and bring to a boil. Add fettuccine to pan. Cover and cook 3 minutes for frozen, stir. ( Dried pasta, cook about 8 minutes and stir)  Add spinach and cover and cook for about 3 to 5 minutes longer till pasta is tender. Add 1 cup of milk, cream cheese. Lower temp to simmer and cover.  Cook for 3 or 4 more minutes. In separate bowl mix the remaining milk with corn starch to make a slurry.  Add to skillet. Mix till thick and creamy. Add parmesan cheese, mix in till melted and serve