Set oven to 395 degrees F (200 degrees C) and place a sheet pan with a metal cooling rack in the oven to heat up.
Debone and skin the Chicken Breast (2). Slice into 1 centimeter slices.
Brush chicken with Olive Oil (to taste) and season with Salt and Pepper (to taste) and Dried Mixed Herbs (to taste). Grill right on the metal rack until cooked through and golden, turning once. About 5 minutes on each side.
Put your Penne Pasta (to taste) on to cook following the instructions on the box. Once cooked, drain.
Wash herbs well. Place Fresh Basil (1 handful), Fresh Parsley (1 handful), Plain Greek Yogurt (3 tablespoon), Avocado (1), Lemon Juice (1 teaspoon), Salt and Pepper (to taste) in a food processor and blend until smooth and silky.
Stir through the Herby Yoghurt & Avocado Pesto Sauce. Spoon the pasta into two bowls, place the grilled chicken on top and serve hot or cold.