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Posted October 22, 2008 | comments Leave a comment

Fettuccine Chicken Salad

Serves 8

4 large boneless skinless chicken breast halves
½ tsp. salt
½ tsp. black pepper
½ tsp. garlic powder
2 T. chopped fresh thyme
3 T. olive oil
2 (9 oz.) pkgs. fettuccine
2 c. mayonnaise
½ c. chopped green onion tops
¼ c. chopped fresh parsley
½ c. chopped fresh basil
1 tsp. seasoned salt

Slice the chicken breast lengthwise into 1 inch wide strips. Sprinkle with half of the salt, black pepper and garlic powder and thyme. Place on a baking sheet and drizzle with olive oil. Bake at 350 degrees for 15-20 minutes or until cooked through but still juicy; do not overcook. While the chicken is cooking, cook the pasta according to directions. Drain pasta, rinse in cold water, and drain again. Pat excess moisture off the pasta with a paper towel. Remove the chicken from the pan and set aside. Pour the juices from the pan into a bowl. Add the mayonnaise, green onions, parsley, basil, the remaining salt, black pepper, garlic powder, and seasoned salt. Pour the dressing over the pasta and toss gently. Place the chicken strips on top of the pasta.

Tina Markley

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