Ingredients

Broccoli Pesto
¾ cup	Packed Basil
⅓ cup	Parmesan Cheese
1/4 tsp	Salt
½ tsp	Fresh Cracked Pepper
½ cup	Extra Virgin Olive Oil
4 oz	Asparagus
1 bunch	Broccoli Florets
Pasta Mix
1/4 cup	Roasted Peppers
2 Tbls	Sliced Sun Dried Tomatoes
1/3 cup	Sliced Sweet Onion
1 Tbls	Sliced Kalamata Olives
½ unit	Chopped Avocado
to taste	Freshly Grated Parmesan Cheese

Method

Take 2 quarts of water and bring it to a boil and add a couple of pinches of salt to the water. Once the water comes to a boil, add the pasta and cook for 8 minutes, and then add it to ice water to prevent from cooking any further
Preheat the grill to medium high heat. Season your chicken breast with salt and pepper on each side, and grill about 3 to 4 minutes on each side. Set aside and let it rest before slicing
In a food processor, add the basil, parmesan cheese, broccoli florets, salt, pepper, garlic, and begin to purée while slowly drizzling on the all of oil. If the mixture looks too thick, add more olive oil to desired consistency
Once the pasta is cooked and chilled, in a bowl add 1/3 cup of pesto, kalamata olives, sun-dried tomatoes, onions, roasted red peppers, avocado, basil, some parmesan cheese and toss till the pasta salad mixture is incorporated
Placed a salad in a bowl or plate desired, drizzle some extra-virgin olive oil and your sliced chicken.