Chicken with Sundried Tomato and Basil Cream

*Chicken with Sundried Tomato and Basil Cream*
Serves 4 to 6

Rich and delicious.  This is quite simple and quick to make, but special enough to feed to even the most discerning of your dinner guests.  Tis a real ravable dish!  Scrumdiddlyumptious!

For the chicken:
1 TBS butter
1 TBS olive oil
4 boneless, skinless chicken breasts, cut into 1/2 in ch strips crosswise
sea salt and freshly ground black pepper to taste
1 eschalon shallot, peeled and minced
(or 1/4 cup of minced ordinary shallots)
50g oil packed sun dried tomatoes, drained, blotted and chopped finely (1/3 cup)
1 TBS sun dried tomato paste
150ml double cream (2/3 cup)
120ml dry white wine (1/2 cup)
a handful of freesh basil leaves, cut chiffonade
(roll up tightly into a cigar shaped bundle and slice thinly across the grain)
500g spaghetti (1/2 pound)

Melt the butter and oil in a large skillet over medium high heat.  Add the chicken, season with salt and black pepper, and cook, until golden brown on all sides and just cooked through..  Remove to a plate and set aside.  Add the shallots to the drippings in the skillet.  Cook and stir until softened.  Stir in the sun dried tomatoes, cream, wine and tomato paste.  Bring to the boil, then reduce the heat and cook, stirring occasionally until thickened.  Stir in the basil.  Taste and season with salt and pepper if needed.  Stir in the chicken and heat through.

Cook the spaghetti until al dente, according to the package directions, about 10 minutes.  Drain well, reserving some of the pasta water.  Stir the pasta into the sauce, adding some of the pasta water to thin if necessary.  Serve immediately.