While pasta is cooking, place the chicken, broccoli, onions and bell peppers in a bowl and cover with water. Let the items hydrate for 5-10 minutes or until the chicken is tender.
In a saute pan, heat over the stove to medium-high heat. Add a couple tablespoons of olive oil to the pan.
Drain the water from the chicken and vegetables and add them to the hot oil. Let them saute until soft and the chicken is tender.
Season with salt and pepper as well as garlic powder.
Drain the pasta when it is al dente and rinse with hot water. Pour the cooked pasta into a bowl.
To the pasta add the chicken and vegetables and toss.
Toss the pasta in the mayonnaise, pesto and lemon juice. Stir until combined.
Garnish with parmesan cheese and fresh basil.
This dish can also be made with fresh chicken and vegetables. You can grill, bake or saute the chicken until cooked and tender. Saute fresh onions, bite sized pieces of broccoli and red bell peppers in olive oil just as you would the freeze dried version. Put the pasta together as described above.