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Fettuccine Chicken Salad

4 large boneless skinless chicken breast halves
2 teaspoons The Ladys House Seasoning
2 tablespoons chopped fresh thyme
3 tablespoons olive oil
Two 9-ounce packages fresh fettuccine
2 cups mayonnaise
1/2 cup chopped green onion tops
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1 teaspoon The Ladys Seasoned Salt


Slice the chicken breasts lengthwise into 1-inch wide strips. Sprinkle with 1 teaspoon of the House Seasoning and thyme, place on a baking sheet, and drizzle with olive oil. Bake at 350 degrees for 15 to 20 minutes or until cooked through but still juicy; do not overcook. While the chicken is cooking, cook the pasta according to package directions. Drain the pasta, rinse in cold water, and drain again. Pat excess moisture off the pasta with a paper towel if necessary. Remove the chicken from the pan and set aside. Pour the juices from the pan into a bowl. Add the mayonnaise, green onions, parsley, basil, the remaining teaspoon of House Seasoning, and the Seasoned Salt. 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 onion tops. You may make this dish the day before serving.

Source: www.epicurious.com