In a large, deep frying pan cook chicken breasts, cut into bite-sized pieces, in enough olive oil to cover bottom of pan, until tender.
Cook rotini (or any pasta of your choice); drain and mix into chicken over low heat.
Meanwhile, mix well with wire whisk, the Dijon and ¼+ cup olive oil until well blended; add to chicken and pasta mixture. Then add the broccoli and carrots and cook on medium heat until fork tender. Add salt & pepper to taste.