Bring a large pot of water to a boil.  Salt the water and add the pasta.  Cook according to package directions.

In a large frying pan over medium-high heat, add the oil and onion and cook until the onions are beginning to caramelize, about 4 minutes.

Add the chicken and cook until it is no longer raw looking on the outside, but still uncooked on the inside.  Add the rosemary and sage, tomato, garlic, wine and chicken broth.  Cook until the chicken is cooked all the way through.  Remove the herb sprigs.  Salt and pepper to taste.

Toss the drained pasta with the chicken mixture and sprinkle with parmesan cheese.