Sun-Dried Tomato Cream Sauce

Every time I make this sauce to serve with spaghetti or chicken, I wonder why it's been so long since the last time I whipped it together. It's that good. And takes less than 10 minutes. So: WIN.

Last night we had it with homemade spinach spaghetti, and yep-po! Delicious. And also Christmas-y in appearance, which is always a plus.

Sun-Dried Tomato Cream Sauce
Serves 2

1/2 tablespoon butter
1 large shallot, minced
3/4 cup whipping cream
1/2 cup white wine
1/2 cup drained oil-packed sun-dried tomatoes, chopped
1 teaspoon dried basil (or substitute with fresh, if you didn't somehow manage to kill the basil plant your mother gave you)

-Sauté shallot in butter for 1 minute.
-Add whipping cream, white wine, sun-dried tomatoes, and basil. Bring to boil. Cook 6 minutes or until sauce thickens, stirring occasionally.
-Season with salt and pepper to taste.
-Serve with pasta of your choice or over chicken.