Prepare the shallots by peeling and chopping them.

Cut the boneless skinless chicken breast into strips.

Cook the chicken strips thoroughly.

Cook the penne pasta until al dente according to package directions.

In a large skillet, sauté the chopped shallots in 1 tablespoon of vegetable oil for about 2 minutes, or until softened.

Add the cooked chicken strips and drained sun-dried tomatoes to the skillet.

Cook over moderate heat for approximately 5 minutes, stirring occasionally.

Pour in the heavy cream and continue to cook, stirring occasionally, for another 5 minutes, allowing the sauce to slightly thicken.

Add the remaining 2 tablespoons of vegetable oil and grated Parmesan cheese to the sauce.

Toss the cooked penne pasta with the creamy chicken and sun-dried tomato sauce to combine thoroughly.

Garnish with julienned fresh basil.

Serve the penne with chicken and sun-dried tomatoes immediately.