1Preheat oven to 350^. Line an 8 inch square baking dish with no-stick foil. Place chicken pieces in dish. sprinkle with seasoned salt and garlic powder and a little pepper. Drizzle with olive oil. Cover with foil and bake for 1 hour.
2While chicken is baking ,put the pecans in the oven to roast for 10 minutes. Remove pecans and set aside.
Put water on to cook pasta, when the water boils add the pasta and boil about 8 minutes, drain, saving 1/4 cup of pasta water.
3Place the Tablespoon of olive oil in a skillet over medium heat; add the frozen vegetables and cook and stir once in awhile until tender; about 10 minutes.Turn off heat and let set. While veggies are cooking chop the parsley and set aside.
4In a large bowl add the cheese, olive oil, lemon juice, lemon zest. garlic paste and pepper . Stir well to blend.Add the pasta water and the cooked vegetables. Stir to combine to blend.
5Add the pasta, nuts and parsley.Stir to combine. Remove cooked chicken from oven; if there is any broth with the chicken pieces add to the pasta. Mix in.
Serve pasta with the chicken..Enjoy.