Preheat oven to 350 degrees. Cook pasta according to package directions; drain and set aside.  Slice chicken into strips.

Heat a large skillet (best if its oven proof, if not, then grab a baking dish to set aside) over medium-high heat. Whisk together milk and egg for an egg wash for chicken. Place wheat germ and Italian seasoning on a large plate.

Dip chicken strips into egg and then wheat germ mix, set on a separate plate.

Drizzle 1T olive oil into skillet; drop chicken breasts into pan, cook until each side has been browned. Spoon a small amount of sauce onto each piece of chicken, sprinkle grated mozzarella on top.

Place oven proof skillet into oven, or transfer browned and prepared chicken to a baking dish. Bake for 20 minutes, until no longer pink in the center. While chicken cooks, slice carrots into strips. Saute carrots and green beans in 1T olive oil; season with oregano, parsley, basil, salt and pepper; soften, but still remain crunch. 

Serve chicken with pasta and remaining sauce, vegetables and grapes on the side.