Fettuccine Chicken Salad
Source of Recipe
Thank goodness for Paula Deen. Her recipes are so earthy and friendly and this one is no exception.
List of Ingredients
4 large boneless, skinless chicken breasts
2 tsp House Seasoning, recipe follows
2 Tbls chopped fresh thyme leaves
3 Tbls olive oil
2 (9oz) packages fresh fettucine
2 c mayonnaise
1/2 c chopped fresh parsley leaves
1/4 c chopped fresh basil leaves
1 tsp seasoning salt
Tomato wedges, for garnish
Combine together: 1 c salt, 1/4 c black pepper, 1/4 c garlic powder
Preheat the oven to 350° F
Slice the chicken breasts lengthwise into 1 inch wide strips. Place chicken on a baking sheet, sprinkle it with 1 tsp of House seasoning and all of the thyme, and then drizzle it with olive oil. Bake for 15-20 minutes, or until cooked through but still juicy; do not overcook. While the chicken is cooking, cook the pasta according to the package directions. Drain the pasta, rinse it in cold water and drain it again. Pat the excess moisture off the pasta with a paper towel if necessary, and put the pasta in a large bowl for tossing.
Remove the chicken from the baking sheet and set aside. Pour the juices from the baking sheet into a medium bowl. To the bowl, add the mayonnaise, green onions, parsley, basil, the remaining teaspoon of House Seasoning and stir until well blended. Pour the dressing over the pasta and toss gently. Place the chicken strips on top of the pasta. Garnish with tomato wedges and additional sliced green onions. This dis can be made 1 day before serving.