Fettuccine Chicken Salad - cooking recipe

Ingredients

4 boneless skinless chicken breasts
2 teaspoons paula's house seasoning (see directions)
2 tablespoons chopped fresh thyme leaves
3 tablespoons olive oil
2 (9 ounce) packages fresh fettuccine
2 cups mayonnaise
1/2 cup chopped green onion, save some for garnish
1/4 cup fresh parsley leaves
1/4 cup fresh basil leaf
1 teaspoon seasoning salt
fresh chopped tomato (to garnish)

Preparation

Preheat oven to 350 degrees.
Slice the chicken breasts lengthwise into 1-inch strips.
Place chicken on a baking sheet, sprinkle with 1 teaspoon of House Seasoning and all of the thyme and then drizzle with olive oil.
Bake for 15-20 minutes or until cooked through.
While the chicken is cooking, cook the pasta according to directions on package. Drain and rinse with cold water. Drain well and place in large bowl for tossing.
Remove chicken from baking sheet, set aside.
Pour the juices from the baking sheet into a med. bowl.
To the bowl add mayonnaise, green onion, parsley, basil, the remaining 1 teaspoons 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 some green onion.
~~House Seasoning~~ 1 cup salt, 1/4 cup black pepper, 1/4 cup garlic powder--Mix ingredients together and store in an airtight container for up to 6 months.