Heat the vegetable oil in a large pan over medium heat.

Add the chopped onion and crushed garlic to the pan and fry for 1 minute, until softened.

Add the diced chicken breasts and diced bacon to the pan and cook for 2-3 minutes, until the chicken is sealed and the bacon is lightly browned.

Add the sliced mushrooms to the pan and stir.

Pour in the tomato and basil pasta sauce and red wine.

Stir to combine all ingredients.

Cover the pan and reduce heat to low, then simmer for 10 minutes, allowing the sauce to thicken.

Meanwhile, cook the penne pasta in a large pot of lightly salted boiling water, following the package instructions.

Once the pasta is cooked al dente, drain the water.

Spoon the cooked pasta into a serving dish or individual bowls.

Top the pasta with the chicken and bacon pasta sauce.

Sprinkle with finely chopped flat leaf parsley.

Serve immediately with grated parmesan cheese on top.