chicken in a creamy sun-dried tomato and wine sauce, served over pasta

this is from a magazine i found in a dr's office. it's really really good.

3 tbs butter
1 tbs olive oil
4 large boneless, skinless chicken breast halves, cut into thin strips
2 tbs all-purpose flour
1 lb dried pasta
2 shallots, minced
1/2 cup white wine (i use chicken broth)
2/3 cup whipping cream
1/2 cup oil-packed sun-dried tomatoes, drained, chopped (i usually use the ones in a bag, not oil-packed)
3 tbs chopped fresh basil
salt and pepper

bring large quantity of salted water to a boil in a stockpot.

melt butter and oil in large skillet. toss chicken strips in flour and sear over med-high heat until golden brown and just cooked. transfer with a slotted spoon to a plate.

add pasta to boiling water. add shallots to skillet and saute over medium heat for 1 minute. stir wine, cream, tomatoes, and basil into the skillet, scraping up bits of chicken. bring to a boil, reduce heat, and simmer until the sauce thickens.

return chicken to skillet to heat through. salt and pepper to taste.

when pasta is al dente, drain, reserving 1/2 cup pasta water to add to sauce if it needs more liquid, or for added richness, add more cream. serve sauce over cooked pasta.