Cook pasta in salted boiling water until al dente, about 7 minutes
In a medium pan over medium heat, cook diced bacon until crispy. Remove from pan and in the remaining bacon fat, toast the panko until golden brown
Once everything cools, combine the pasta, parmigiano reggiano, shredded chicken, bacon, tomatoes, arugula, scallions and panko with ranch dressing and red wine vinegar. Garnish with ground black pepper and serve
Store in the refrigerator for up to 3 days
