Cook and drain the pasta.
Season the chicken and bake at 180C (356F) until cooked.
Blend together the garlic, Parmesan, oil, water, almond flour, salt and pepper.
Mix half the sauce with the vegetables and pasta. Place in a bowl.
As an alternative you can ready made pesto sauce.
Slice the chicken and top the salad with it. Top with the rest of the pesto.