Fettuccine Chicken Salad

Ingredients

• 0.3 cup freshly basil leaves chopped
• 0.3 cup pepper black
• 27 ounce fettuccine barilla fresh
• 2 tablespoons thyme leaves fresh chopped
• 0.3 cup garlic powder 
• 0.5 cup freshly green onions chopped
• 1 teaspoon juice of lemon 
• 2 cups mayonnaise 
• 3 tablespoons olive oil 
• 0.3 cup freshly parsley leaves chopped
• 1 cup salt 
• 6 servings salt and pepper black freshly ground
• 1 teaspoon lawry's seasoned salt (recommended: The Lady's Seasoned Salt)
• 4 large chicken breast halves boneless skinless

Equipment

• baking sheet
• paper towels
• oven

Directions

1. Preheat oven to 350 degrees F.
2. Slice chicken breasts lengthwise into 1-inch wide strips.
3. Place on a rimmed baking sheet and drizzle with olive oil.
4. Sprinkle with thyme and salt and pepper.
5. Bake 15 to 20 minutes or until cooked through but still juicy; do not overcook.
6. While chicken is cooking; cook pasta according to package directions.
7. Drain pasta, rinse in cold water and drain again. Pat excess moisture off pasta with a paper towel, if necessary.
8. Combine mayonnaise, green onions, parsley, basil, House Seasoning, lemon juice and seasoned salt.
9. Pour dressing over pasta and toss gently.
10. Place chicken strips on top of pasta.
11. Mix ingredients together and store in an airtight container for up to 6 months.