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Prep everything for mise en place: dice the chicken, slice the leek, cut the green beans in half, slice the onions, mince the garlic.
Cook the chicken in a tablespoon of oil until lightly browned.
Add the leek, onion and green beans and stir fry for 5 minutes or until the leek has released its juices.
Add in the garlic and fry until fragrant.
Add the diced tomatoes and mix well. Add 1-2 tbsp of tomato puree and 2 teaspoons of Italian seasoning.
Dissolve half the chicken broth cube into the sauce.
Let cook for 5-10 minutes while you prepare the pasta.
Cook the pasta according to instructions until all dente. Drain and set aside.
Taste the sauce and adjust seasoning as needed by adding salt and pepper. If the sauce is too thick, add some water. If the sauce is too thin cook until reduced. Finish it up with the half and half.
Mix the cooked pasta into the sauce and serve.