FETTUCCINE CHICKEN SALAD

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 4 large boneless skinless chicken breast halves
  • 3 tablespoons olive oil
  • 2 tablespoons chopped fresh thyme leaves
  • Salt and freshly ground black pepper
  • 3 (9-ounce) packages fresh fettuccine
  • 2 cups mayonnaise
  • 1/2 cup freshly chopped green onions
  • 1/4 cup freshly chopped parsley leaves
  • 1/4 cup freshly chopped basil leaves
  • 1 teaspoon The Lady's House Seasoning, divided, recipe follows
  • 1 teaspoon lemon juice
  • 1 teaspoon seasoned salt (recommended: The Lady's Seasoned Salt)

Directions

  • This is from Paula's Home Cooking on Food Network.
  • 4 large boneless skinless chicken breast halves
  • 3 tablespoons olive oil
  • 2 tablespoons chopped fresh thyme leaves
  • Salt and freshly ground black pepper
  • 3 (9-ounce) packages fresh fettuccine
  • 2 cups mayonnaise
  • 1/2 cup freshly chopped green onions
  • 1/4 cup freshly chopped parsley leaves
  • 1/4 cup freshly chopped basil leaves
  • 1 teaspoon The Lady's House Seasoning, divided, recipe follows
  • 1 teaspoon lemon juice
  • 1 teaspoon seasoned salt (recommended: The Lady's Seasoned Salt)
  • Preheat oven to 350 degrees F.
  • Slice chicken breasts lengthwise into 1-inch wide strips. Place on a rimmed baking sheet and drizzle with olive oil. Sprinkle with thyme and salt and pepper. Bake 15 to 20 minutes or until cooked through but still juicy; do not overcook.
  • While chicken is cooking; cook pasta according to package directions. Drain pasta, rinse in cold water and drain again. Pat excess moisture off pasta with a paper towel, if necessary.
  • Combine mayonnaise, green onions, parsley, basil, House Seasoning, lemon juice and seasoned salt. Pour dressing over pasta and toss gently.
  • Place chicken strips on top of pasta.
  • House Seasoning:
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder

Notes

This is from Paula's Home Cooking on Food Network.

Categories: Pasta  Poultry  Side Dish 

Author Credit: Paula Deen

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