1 Roma tomato chopped in 1/2 inch pieces
1/4 cup basil, rough chopped
8 oz garden rotoni noodles (or anything comparable, but I liked the color in these)
1/2 cup sour cream
1/2 package of taco seasoning
2 boneless skinless chicken breasts

Prep: Start a pot of salted water to boil.
Add pasta and cook until tender. Slice chicken into 1/2 inch cubes. In a skillet over medium high, heat oil and add chicken. Season with garlic powder, salt, pepper, and seasoning salt. Cook until chicken is not pink at all and juices run clear. Remove from heat. In a small bowl thoroughly mix taco seasoning and sour cream until smooth. In a large mixing bowl, add chicken, tomato, basil and sour cream mixture and mix well. Cool pasta under cold water. Strain water out and toss with chicken mixture. Salt and pepper to taste.

I thought this recipe would be great with celery for a little bit of crunch but didn't have any. You could try broccoli as well.