Bring a large pot (or high sided skillet) of water to boil, adding about a tablespoon of salt (it should taste like the ocean). When the water is boiling, add the penne and set a timer for 5 minutes.

After 5 minutes, add the frozen green beans. You don't have to use the whole bag, it's up to you. Set another timer for 4 minutes. Check the pasta and a green bean to see if they are cooked. You want the pasta al dente and the green beans just barely tender. When it is done, drain completely and return to the pot. If it's going to be a while before you add the sauce, stir in a couple teaspoons of oil.

Meanwhile, prepare the chicken. Slice each breast into thin strips, pat dry, and season with Lawry's and steak seasoning (you can just eyeball it).

Heat a skillet over medium high heat. Add oil to coat the pan, 1-2 teaspoons. When the oil shimmers, add a few of the chicken strips (not all of them.) Make sure there is space in between. We want them to brown, not steam. After 2 minutes (or when you can see that it is brown), flip the chicken over and cook for one more minute or until browned. Continue until all the chicken is cooked. Set aside on a cutting board and let rest. Once it has cooled a bit, chop into bite-size strips. 

In a small bowl combine the mayonnaise, pesto, vinegar, salt, and pepper.

Slice the tomatoes and shred the Parmesan.

When the pasta is drained, add the sauce, tomatoes, Parmesan, and chopped chicken. Stir it up.

Serve hot and garnish with shredded Parmesan.