Oven-baked 'Fried' Chicken and Pasta with Veggies

Chicken
Cooking spray
2/3 cup instant oats
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon mustard powder
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 (4-ounce) boneless skinless chicken breast halves
2 tablespoons Dijon mustard
2 cups frozen green peas, steamed or microwaved until hotPreheat oven to 400 degrees F.

Coat a large baking sheet with cooking spray.

In a resealable plastic bag or shallow dish, combine oats, garlic powder, onion powder, mustard powder, paprika, oregano, thyme, salt, and pepper. Mix well and set aside.
Brush each chicken breast with Dijon mustard. Add chicken to oat mixture with tongs and turn to coat both sides. Transfer chicken to prepared baking sheet and spray with cooking spray.

Bake 30 minutes, until golden brown and cooked through.

From Food Network. These were pretty good. I cut the chicken fairly small, so that it could have a lot of flavor. COOKED IT TOO LONG THOUGH! Want it to be more tender.

Pasta
Cooking spray
4 small or 2 large eggplants, quartered lengthwise and cut into 1-inch pieces
2 (14-ounce) cans artichoke hearts in water, drained and quartered
4 tablespoons olive oil
4 tablespoons chopped fresh thyme leaves, or 1 teaspoon dried
2 tablespoons chopped fresh rosemary leaves, or 1 teaspoon dried
1 pound uncooked medium or large (not jumbo) pasta shells
1 cup chopped roasted red peppers
1 cup reduced-sodium chicken broth
1/2 cup balsamic vinegar
4 teaspoons Dijon mustard
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup chopped fresh basil leaves
8 tablespoons grated Parmesan

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.

In a large bowl, combine eggplant, artichoke hearts, oil, thyme, and rosemary. Toss to coat vegetables with oil and herbs. Arrange vegetables on prepared baking sheet and roast 15 to 20 minutes, until golden brown and tender, turning halfway through cooking. Remove vegetables from oven and set aside.

Meanwhile, cook pasta according to package directions, drain, and return to cooking pot. Stir in roasted vegetables and roasted red peppers.

Whisk together chicken broth, vinegar, mustard, salt, and pepper. Pour mixture over pasta and toss to coat. Stir in basil. Spoon mixture into shallow bowls and sprinkle Parmesan over top.

Okay I did NOT have those veggies- I used half a package of frozen stir-fry veggies. DO NOT USE VINEGAR- EVER! These were so gross. Also too hot- too many hot peppers. Nothing special here, I thought. I used macaroni noodles.