Chicken Sauvignon Blanc

4 boneless skinless chicken breasts, thin sliced into tenders
3 tbsp flour
1 tsp ground pepper
1 tsp garlic powder
4 tbsp olive oil
16 oz. mushrooms, sliced
1/2 C green onions, minced
14.5 oz. chicken broth
1/2 C sauvignon blanc
3 cloves garlic, minced
1/2 lb. angel hair pasta
3 tbsp cornstarch dissolved in 6 oz. warm water

Preheat oven to 250. Combine flour, garlic powder and pepper in a paper lunch bag, shake to mix thoroughly. Place chicken breasts one at a time in the bag, shake well to coat with flour mixture. Warm olive oil in skillet for 1 minutes and place chicken breasts in skillet. Brown chicken for 5 minutes and turn. Brown the other side for 5 minutes until cooked through. Transfer tenders to a serving platter. Place in warm oven and cover to keep warm. Add mushrooms, chicken broth, sauvignon blanc and garlic. Start water to boil for pasta. Turn temperature up to medium high and cook for 10 minutes. Add green onions to the sauce. Place pasta in boiling water and cook per direction on the box. Slowly add cornstarch mixture until sauce thickens, about 1 minute. Add chicken back into sauce while pasta cooks. Place pasta in serving bowl, and place chicken and sauce on top.

 To serve separately, drizzle 1 cup of sauce over chicken and pour the remaining sauce over pasta and toss.