Fettuccine Chicken Salad

Ingredients

• 18 ounce fettucine fresh
• 0.3 cup basil leaves fresh chopped
• 0.3 cup parsley leaves fresh chopped
• 2 tablespoons thyme leaves fresh chopped
• 0.5 cup green onions chopped for garnish
• 2 cups mayonnaise 
• 3 tablespoons olive oil 
• 1 teaspoon seasoning salt 
• 4 large chicken breasts boneless skinless
• 8 servings tomato wedges for garnish

Equipment

• bowl
• baking sheet
• paper towels
• oven

Directions

1. Preheat the oven to 350 degrees F.
2. Slice the chicken breasts lengthwise into 1-inch wide strips.
3. 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.
4. 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 package directions.
5. 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.
6. Remove the chicken from the baking sheet and set aside.
7. 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.
8. Pour the dressing over the pasta and toss gently.
9. Place the chicken strips on top of the pasta.
10. Garnish with tomato wedges and additional sliced green onions. This dish can be made 1 day before serving.
11. cup salt
12. /4 cup black pepper
13. /4 cup garlic powder
14. Mix ingredients together and store in an airtight container for up to 6 months.