Spaghettini Chicken and Pesto Salad

Spaghettini Chicken and Pesto Salad 

Serves 3 -4 

3 cups cooked spaghettini 
1/2 cup chopped bacon 
1 BLSN chicken breast sliced 
4-5 cups spring mix (dandelion and spinach mix)
1 Red pepper - chopped 
2 cups chopped white mushrooms
1/2 cup chopped red onion 
1 cup chopped cucumber 
1 cup chopped tomato 
2- 3 cups chopped broccoli 
1/2 cup goats cheese plus extra for topping 
1/4 cup milk 
1/4 cup pesto 
3 minced garlic cloves 
1/8 cup balsamic vinegar 
1/4 cup cup olive oil 
Sea Salt 

In a sauté pan cook bacon until cooked then add 1/4 cup red onion and minced garlic cloves. Add cooked sliced chicken and mushrooms and let simmer for 5-10 minutes. Then add goats cheese mix thought out and let it melt down and add milk and balsamic vinegar. Then add broccoli and 1/2 of the chopped red pepper and let simmer on low for 15 - 20 mins and stir occasionally. Sprinkle with sea salt and stir well. 
Add in cooked spaghettini, stir well and let cool for 5 mins. 
In a large bowl add spaghettini mixture to spring mix, diced tomatoes, cumber and the remainder of red pepper. Add 1/4 cup olive oil and stir well. Then plate and top with crumbled goats cheese.