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Fettuccine Chicken Salad Recipe

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This recipe for Fettuccine Chicken Salad, by , is from COOKBOOK WORTHY, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, July 13, 2009


4 Large Boneless Skinless Chicken Breast Halves
3 Tablespoons Olive Oil
2 Tablespoons Chopped Fresh Thyme Leaves
Salt and Freshly Ground Black Pepper
27 Ounces of 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
Salt to Taste
1 Teaspoon Lemon Juice
1 Teaspoon Seasoned Salt, (Recommend: Lawry's Seasoned Salt )

Preheat oven to 350. 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 half of dressing over pasta and toss gently; added more dressing to desire consistency. Place chicken strips on top of pasta.




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