Grilled Chicken with Pasta and Zucchini

I have been trying to cook more lately - I really like to do it and I'm actually kinda good at it, so here is something I whipped up for dinner last night

A side note- before I got pregnant, I was eating very clean - virtually no meat, a lot of fruits, veggies, tofu, etc. When I got pregnant, those things made me very ill. All I wanted was anything that wasn't healthy... And then I got gestational diabetes and couldn't eat much of anything.

Lean Cuisine makes a chicken caesar pasta meal that I really love. It is of course full of preservatives and sodium, so hear is my homemade version

4 servings

2 cups pasta (I use whole wheat or vegetable - ronzoni spiral pasta)
Thin sliced chicken (cutlets or tenders are fine) ( I just used a package - about a pound)
6 T caesar dressing (I used Maple Grove Fat Free)
2 T parmesan cheese
1 large zucchini

The day before I marinated the chicken in a few tablespoons of Paul Newman's Lite Caesar Dressing. ( I ran out of this so used Maple Grove for the finished product)

Clean and chop zucchini (I cut it into circles then cut the circles in half)
Toss with olive oil, garlic, salt & pepper, onion powder, to taste.
Cook at 350 for about 20 minutes (I like it a little crunchy and 20 mins did the trick)

Cook grilled chicken at 400 for 10 minutes, flipping once halfway through.

When the chicken was just about done I put the zucchini on top of it so the juices could mix together a bit, and left it on warm in the oven.

Cook pasta according to package directions, drain. Cut chicken into bite size pieces, toss with all other ingredients. I then added about 2 T of parmesan cheese, 2 T of caesar dressing, and a dash of crushed red pepper.

I was very happy with the finished product and would definitely make it again!