3    Shallots; peel, chop
1 ts Vegetable oil
8 oz Chicken breast; cook, bone,
Julienne
4 oz Sun-dried tomatoes, slice
1/2 c  Heavy cream
1 lb Penne, cook
1/2 ts Butter, or
2 tb Vegetable oil
2 tb Parmesan, grate
1 ts Fresh basil, julienne

Saute shallots in oil for 2 minutes or until soft. Add chicken and
tomatoes and cook over moderate heat for 5 minutes. Add cream and
cook, stirring occasionally, for 5 minutes. Add remaining
ingredients and toss to combine. Serve immediately.