Pesto-Ranch Chicken-Zucchini Bake

So I found this little diddy of a recipe via Pinterest.  While I did not make the recipe exactly as stated by Mrs. Happy Homemaker I did follow the basic outline for her recipe.  Below are the ingredients according to Mrs.HH, the itallics are my input and the instructions are my twist on her recipe.  Enjoy!!

Ingredients

• 1 (16 oz) box of penne pasta  -- I used two cups of penne since I was only cooking for two
• 1/2 cup ranch dressing  -- I used 1/4 cup
• 1/4 cup prepared pesto -- I used about 1/4 cup, to be honest I didn't measure the pesto, I went by taste
• 2 cups mozzarella cheese  -- I used about 1/4 cup - you can use parmesan as well . . . I actually think it might be better, mozzarella gets stringy when hot, mozzarella is best for topping pasta bakes, not putting in the sauce
• 1 cooked chicken breast, chopped
• 1 zucchini, diced

Instructions

1. Preheat your oven to 350 degrees F
2. In a pot, cook the penne al dente, about 5-7 minutes in boiling water depending on the pasta & strain
3. In the same pot combine pesto, ranch, chicken, and zucchini until desired taste
4. Add the pasta back into the pot and mix until pasta is thoroughly coated with sauce
5. Add 1/4 to 1/2 of the cheese to the pasta and mix until melted
6. Sprinkle remaining cheese on top
7. Bake for 5 - 10 minutes or until the top is golden

Doesn't that look good though?!?!

So, you say you don't like ranch?  First of all, your lying.  Everyone likes ranch, what you don't like is the mayonnaise base and fat.  Well good news for you!  Ranch can be substituted easily with ingredients like plain chobani yogurt and seasonings - there are thousands of substitutes.  Don't believe me?  Go check google, or realistically -  pinterest it!  I'm not the biggest ranch fan either - but once in a while it's ok to be guilty :)

Thanks for stopping by!!

Love,

Mrs. Fosson