Fry the onions in the oil until they are translucent and stir in the crushed garlic. Add the chicken to the onion and season well with salt and pepper. Blend in the white wine and tomatoes and stir thoroughly. Cook for 20 minutes, stirring regularly.
Cook the Fettuccine according to the packet directions.
Mix the Chicken Bolognaise sauce with the Fettuccine and top with Parmesan cheese, cook for a further 2-3 minutes and serve immediately.
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