In a pot, cook fettuccine until almost done (al dente); cover and set aside.
Heat oil in a 2-quart saucepan over medium heat for 1 minute. Add garlic and onions, saute for 1 minute, then add Rainbow Chard. Cook for 5 minutes, stirring occasionally. Add tomatoes, sour cream, milk, Parmesan cheese and cooked fettuccine. Stir to blend and cook for 10 minutes on low heat. Season to taste with salt and pepper