1. Cook fettuccine as per directions on packet, drain and set aside. 2. Heat oil in pan and sauté garlic and sliced onion. 3. Add pesto and sliced mushrooms to the pan and cook for 2 to 3 minutes. 4. Add thinly sliced chicken to the pan and cook for a further 5 to 6 minutes. 5. Pour in wine and simmer for 2 to 3 minutes. 6. Add evaporated milk and bring to the boil. 7. Thicken the sauce by adding cornflour combined with enough water to make a thin paste. 8. Simmer until chicken is cooked and tender, about 2 to 3 minutes. 9. Add cooked fettuccine to sauce and toss until heated. Serve sprinkled with parmesan cheese and enjoy watching the kids suck up the long fettuccine.