Prepare water for pasta. Heat oil in a large skillet on stovetop. Cook garlic, mushrooms and parsley in oil for 5 minutes stirring frequently. Remove to plate.
Dredge chicken tenders in flour and add to skillet. You may want to add more oil. Salt and pepper. Cook until browned on both sides. Add broth saving a small amount to mix cornstarch into. When broth is heated, add remaining with cornstarch to thicken a bit.
Return mushroom garlic parsley mixture to pan. Cover and cook until chicken is no longer pink in center. About 10 minutes. In the meantime, prepare pasta. Serve chicken and broth over pasta.