Cook the pasta in a pan of boiling salted water until tender. Meanwhile, heat the oil and add the chicken breasts, bacon and onions. Cook until golden. Add the mushrooms, garlic and wine. Simmer for 1 minute. Add the Raguletto sauce and simmer for 5 minutes. Remove the pasta from the water, add the vegetables to the water and cook for 1-2 minutes. Arrange the pasta onto warmed plates, leaving a hollow in the centre. Add the drained vegetables. Top with the Coq-au-Vin. Sprinkle with parsley and serve.