Cook pasta according to package directions, drain, and rinse with cold water. Combine all dressing ingredients in a blender to make a vinaigrette dressing (refrigerate left-over). Toss pasta with vegetables and 1/2 cup of dressing.
Marinate 4 chicken breasts in 2 Tbsp. olive oil and Mexican Seasoning blend and cover in the refrigerator for at least two hours. Place chicken in a crockpot and cover with sliced bell peppers, mushrooms, onion and chicken broth. Cook on High for 3 1/2 hours (can also make on low for 7 hours).