Cook fettuccine according to package
directions. Meanwhile, sprinkle
Chicken with 1 tbs curry powder. In a large
skillet, cook chicken in 2
Teaspoons oil over medium heat until no longer
pink. Remove with a slotted
Spoon and keep warm. Add remaining oil to the
drippings; saute the
onions and garlic until crisp-tender. Combine
cornstarch, cream and 1 tbs curry powder, stir
until smooth; stir into vegetable mixture.
Bring to a boil over medium heat; cook and stir
for 1 minute or until thickened.
Add salt if desired and pepper. Return chicken
to the pan. Drain Fettuccine and add to pan;
toss gently. Cook for 1-2 minutes or until
heated through. Sprinkle with Parmesan cheese.