Slice the chicken into cubes of equal size. Sprinkle lightly with salt/pepper if desired and coat in flour.
Place the vegetable oil and onion strings in a large, deep skillet and cook over medium heat for 5 minutes.
Add the chicken and cook for an additional 10 minutes, stirring occasionally.
Add the wine and cook for another 5 minutes.
Mix the gravy with one cup of cold water an add it to the skillet. Then, add the tomato sauce.
Simmer over medium-low for about 25 minutes. Meanwhile, boil pasta according to package instructions. Drain, and add to the sauce, mixing until well incorporated. Top with Parmesan cheese and parsley. Serve and enjoy!