Ingredients 

1 package brown rice penne pasta 

4 thin-sliced chicken breasts or cutlets (about 1 pound)

.5 teaspoon garlic powder

.5 teaspoon salt, divided

.5 teaspoon freshly ground pepper, divided

.25 cup all-purpose flour

3 tablespoons extra-virgin olive oil, divided

1 large shallot, finely chopped

.5 cup dry white wine

.5 cup water

.25 cup reduced-fat sour cream

2 tablespoons Dijon mustard

2 tablespoons chopped fresh sage, plus more for garnish

Directions 

1. Bring a large saucepan of water to a boil. Add pasta and cook according to package
2. instructions. Drain. 
3. Meanwhile, sprinkle chicken with garlic powder and . teaspoon each salt and
4. pepper. Place flour in a shallow bowl and coat both sides of the chicken, shaking off
5. any excess. Reserve 2 teaspoons flour; discard the rest.
6. Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook the chicken,
7. turning once, until golden brown and cooked through, 3 to 4 minutes per side.
8. Transfer to a clean plate.
9. Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add
10. shallot and cook, stirring, until beginning to brown, 30 seconds to 1 minute. Add wine
11. and cook, stirring occasionally, for 1 minute. Combine water with the reserved 2
12. teaspoons flour. Add to the pan and cook, stirring, until thickened, about 1 minute.
13. Remove from the heat; stir in sour cream, mustard, 2 tablespoons sage and the
14. remaining . teaspoon each salt and pepper. Return the chicken to the pan and turn to
15. coat with the sauce.
16. Top the pasta with half the sauce, the chicken and then the remaining sauce.
17. Garnish with more sage, if desired.