Pound with a meat mallet, rolling pin or heavy skillet until flattened to about 1/2 inch thick.
Add pasta and cook according to package instructions.
Meanwhile, sprinkle chicken with garlic powder and 1/4 teaspoon each salt and pepper.
Place flour in a shallow bowl and coat both sides of the chicken, shaking off any excess.
Reserve 2 teaspoons flour; discard the rest.
Heat 2 tablespoons oil in a large skillet over medium-high heat.
Transfer to a clean plate.
Reduce heat to medium and add the remaining 1 tablespoon oil to the pan.
Add shallot and cook, stirring, until beginning to brown, 30 seconds to 1 minute.
Add wine and cook, stirring occasionally, for 1 minute.
Combine water with the reserved 2 teaspoons flour.
Add to the pan and cook, stirring, until thickened, about 1 minute.
Return the chicken to the pan and turn to coat with the sauce.
Top the pasta with half the sauce, the chicken and then the remaining sauce.
Garnish with more sage, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
