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Pesto Ranch Pasta with Grilled Chicken, Cherry Tomatoes, and Zucchini

A summery pasta full of protein, grilled veggies, and tossed in a Skinny Pesto Ranch. Absolutely delicious warm or cold!
Servings: 4 servings

Ingredients

  • 1 8 oz box Banza Pasta (I used shells, but you can use whatever type of noodle you'd like!)
  • 538 g zucchini, sliced lengthwise into quarters and then into 1/2 inch slices
  • 252 g cherry tomatoes (about a pint)
  • 502 g chicken breast, raw
  • 120 g Skinny Pesto Ranch
  • fresh basil, chopped, for serving (optional)
  • Parmesan cheese, for serving (optional)

Instructions

  • Preheat your gill to medium high heat. Cook raw chicken and grilled veggies on the grill. Sprinkle with garlic salt, or other seasoning, as you desire. Grill until the chicken is cooked through and the veggies are charred and crisp tender. If you used whole chicken breast, slice the chicken into bite sized pieces.
  • While the chicken and veggies are cooking, cook Banza pasta according to package instructions. Drain and rinse pasta.
  • Once all of the ingredients are cooked, combined all ingredients into a large bowl. Mix well to evenly coat the ingredients with the Skinny Pesto Ranch. Serve with additional chopped basil and Parmesan cheese.
  • Note: If you would like this to be warmer, you can reheat the pasta by cooking over medium heat in a pot until desired temperature is reached.

Notes

To find the recipe for the Skinny Pesto Ranch, please click here.
Macros for 387 g areĀ  9F/41.1C/42.6P .
To find this recipe on MyFitnessPal, search "How We Macro Pesto Ranch Pasta."