1 reg. size (10x16 inch) Reynolds Oven Cooking Bag
1 tbsp. flour
1 jar (14 oz.) tomato and basil pasta sauce
2 boneless chicken breast halves, cubed
2 c. peeled, cubed eggplant
1 sm. zucchini, sliced
1 sm. onion, sliced
1 can (4 oz.) sliced mushrooms, drained
1/4 tsp. oregano leaves
1 pkg. (8 oz.) capelini pasta, cooked, drained

Preheat oven to 350 degrees F. Shake flour in oven cooking bag; place in 13x9x2 inch baking pan. Add all ingredients except pasta. Turn bag to blend flour and to coat ingredients with sauce. Arrange mixture in even layer. Close bag with nylon tie; cut 6 half inch slits in top. Bake 40 to 45 minutes or until chicken is tender. Serve over pasta. Makes 4 servings.