Prepare pasta according to directions. Drain pasta, add butter and toss with salad spoons and set aside to cool slightly, about 15 minutes. Cut chicken meat into bite-sized pieces and be sure to remove all skin and discard.

Blanch baby spinach and drain. Keep it in cold water so that it will not loose its green color. In a pan, heat little butter and saute chopped red capsicum and baby tomatoes and keep aside.

In large bowl, toss pasta with remaining ingredients roasted chicken pieces, blanched baby spinach, capsicum, green onion, baby tomatoes, mayonnaise, diced avocado, grated Parmesan Cheese, garlic powder and salt to taste.

Serve this with tortillas or homemade bread. If not serving right away, cover and refrigerate up to overnight. Toss salad well before serving.