Add olive oil to medium-high pan (3 or 4 turns around the pan) and add chicken breasts. Sprinkle garlic powder, onion powder, salt, pepper and red pepper flakes on chicken. Cook for 3 minutes covered. Flip chicken and sprinkle the garlic/onion powder, salt, pepper and red pepper flakes to the other side. Cook another 2 to 3 minutes covered. Add the garlic in the middle of the chicken and let cook for about 1 minute (you may need to add extra olive oil on the garlic). Add the peppers and onions to the pan and lift the chicken up with tongs to place on top of the veggies (like a nest). Cook the veggies 5 – 7 minutes covered (until just starting to get soft). Add the mushrooms in about 4 minutes after the onion and pepper cooked. Add the wine, diced tomatoes and tomato sauce and simmer on low for 20 minutes (uncovered for thicker sauce). Serve over pasta and sprinkle with Romano cheese.