In a large non-stick frying pan, heat the oil over medium heat until hot but not smoking.
Add the onion and garlic and stir-fry until the onion is translucent.
Add the chicken and cook, stirring to break up the meat, for about five minutes or until no longer pink.
Add the wine and boil rapidly until most of the liquid has evaporated.
Add the stock, mushrooms, tomatoes with their juice, sage, bay leaf, sugar and pepper and bring to the boil.
Reduce the heat, cover and simmer for 20 minutes or until the sauce is thick and fragrant.
Meanwhile cook the pasta until just soft. Drain well and mix with the sauce.
Sprinkle with the Parmesan cheese and serve with a salad.
Nutritional value per serving
Glycaemic index 33, fat 6g, carbohydrate 50 g, fibre 4 g, protein 34 g, kJ 1 714, One serving = 3 starch, 3 protein.