Use flavoured cream cheese as a quick and tasty dressing, for an even creamier salad.
Leftovers of the salad make out a great packed lunch.
Cook the pasta as instructed on the package. Add cream cheese while the pasta is still hot and let it cool.
Cut the bacon into smaller pieces and fry on a hot pan. Place on a paper towel to drain excess fat. Fry the chicken breasts in the grease from the bacon, approx. 5-6 minutes on each side. Let the chicken breasts rest for 10-15 minutes before you slice them.
Roughly grate the broccoli and finely chop the red onion. Slice the tomatoes in halves. Mix the vegetables in with the pasta. At last add rucola and top the salad with chicken and bacon.