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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Fettuccine Chicken Salad Recipe

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This recipe for Fettuccine Chicken Salad is from COOKBOOK WORTHY, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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 )
Directions:
Directions:
Preheat oven to 350º. 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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