Cook and drain pasta as directed on package.
Heat 1 tablespoon of oil in a skillet over medium-high heat; add chicken and cook for 3 to 4 minutes,
stirring occasionally, until light brown; remove from skillet and keep warm. Heat remaining oil in the
skillet over medium-high heat; add garlic and cook, stirring occasionally, until golden.
Stir in mushrooms and green onions; cook for 2 minutes, stirring occasionally. Stir in tomatoes, broth,
crushed red pepper flakes, cornstarch and salt. Bring mixture to a boil then reduce heat to medium
and cook for 4 to 5 minutes, stirring occasionally, until thickened.
Stir in pasta, chicken and cilantro.