Fettuccine Chicken Salad

Recipe Ingredients

4 cups	250g / 8.8oz	Boneless skinless chicken breasts (large)
2 teaspoons	10ml	House Seasoning - (see recipe)
2 tablespoons	30ml	Chopped fresh thyme leaves
3 tablespoons	45ml	Olive oil
2		Fresh fettucine - (9 oz ea)
2 cups	474ml	Mayonnaise
1/2 cup	31g / 1.1oz	Chopped green onions, green part only - plus
		Extra for garnish
1/4 cup	10g / 0.4oz	Chopped fresh parsley leaves
1/4 cup	10g / 0.4oz	Chopped fresh basil leaves
1 teaspoon	5ml	Seasoning salt
		Tomato wedges - for garnish

Recipe Instructions

Preheat the oven to 350 degrees.

Slice the chicken breasts lengthwise into 1-inch wide strips. Place chicken on a baking sheet, sprinkle it with 1 teaspoon of House Seasoning and all of the thyme, and then drizzle it with olive oil. Bake 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 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 the seasoning salt, 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 dish can be made 1 day before serving.

This recipe yields 8 servings.

Source:
PAULA'S HOME COOKING with Paula Deen - (Show # PA-1B05) - from the TV FOOD NETWORK

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