1.Cook pasta in large saucepan of boiling water until just tender, drain.
2.Meanwhile, heat oil in wok, stir-fry chicken, in batches, until chicken is browned all over.
3.Place mushrooms in wok, stir-fry until tender. Add wine, bring to the boil. Reduce heat, simmer, uncovered, 2 minutes. Return chicken to wok with juice, onion and tomato, simmer, uncovered, until sauce thickens slightly and chicken is cooked through.
4.Serve pasta topped with chicken and mushroom sauce.
You can also use elbow macaroni or shell pasta instead of the penne.Note