Chicken and Fettuccine with Tomato Cream Sauce

This recipe seems complicated, but I promise it's not very hard to make and it is totally worth it!
From the Williams Sonoma Complete Pasta Cookbook
Serves 8

1 1/2 lb Fettuccine
Tomato cream sauce (recipe to follow)
1 tablespoon olive oil
2 chicken breasts cubed
1 1/2 tablespoons salt
6 sun-dried tomatoes packed in oil, drained and cut into strips
Fresh thyme sprigs

Prepare tomato cream sauce. In a saute pan, heat the olive oil over medium heat. Add the chicken and saute until cooked through (about 7-8 minutes). Add salt and pepper to taste. Remove from heat and keep warm. Cook fettuccine and combine with tomato cream sauce. Top with chicken and sun-dried tomato strips. Garnish with a thyme sprig.

Tomato Cream Sauce
1 1/2 cups heavy cream
1 fresh thyme sprig
1 cup chicken stock (I used chicken broth)
10 sun-dried tomatoes packed in oil, pureed
salt and pepper
1/2 teaspoon fresh thyme leaves

In a heavy saucepan over medium heat, bring the cream and thyme sprig to a boil. Lower the heat and simmer until cream is reduced by one-third, about 10 minutes. Remove from heat and let sit for 10 minutes. Remove and discard the thyme sprig. Return the cream to the heat, add the chicken broth and simmer for 5 minutes. Add the tomato puree and salt and pepper to taste. Remove from heat, stir in the thyme leaves and keep warm until ready to use.