Chicken Broccoli Pesto

2 chicken breasts
1 lb broccoli
1 package egg noodles
1 clove garlic
pesto sauce

Start heating water for pasta. Wash broccoli and cut into small florets. Mince garlic, and chop chicken. Add pasta to water when water boils and cook, stirring occasionally. Meanwhile, heat garlic with olive oil in a skillet, and add chicken. Cook chicken stir fry style, over medium high heat and stirring frequently. When chicken is no longer pink, add broccoli and 2 tablespoons of pesto sauce and toss to combine. Cover chicken-broccoli mixture and let steam until broccoli is crisp-tender. If liquid in skillet cooks away, add some pasta water. When pasta is cooked, drain and return to pot. Toss with 3-4 tablespoons of pesto sauce, and combine with broccoli mixture. Serve sprinkled with parmesan cheese.

Guacamole

1 ripe avocado
about 1 tbsp finely diced onion
1/2 tomato
lime (or lemon) juice
garlic salt

Peel and chop avocado. Dice tomato and add to avocado with onion. Mix with a fork, mashing avocados as you mix. Add a few drops of lime juice. Season with garlic salt to taste, and let stand for at least a few minutes to blend the flavors. Serve with chips or on other Mexican food.