• 8servings

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, C
MineralsNatrium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 cups 250g / 8.8oz Boneless skinless chicken breasts (large)

  2. 2 teaspoons 10ml House Seasoning - (see recipe)

  3. 2 tablespoons 30ml Chopped fresh thyme leaves

  4. 3 tablespoons 45ml Olive oil

  5. 2 Fresh fettucine - (9 oz ea)

  6. 2 cups 474ml Mayonnaise

  7. 1/2 cup 31g / 1.1oz Chopped green onions, green part only - plus

  8. Extra for garnish

  9. 1/4 cup 10g / 0.4oz Chopped fresh parsley leaves

  10. 1/4 cup 10g / 0.4oz Chopped fresh basil leaves

  11. 1 teaspoon 5ml Seasoning salt

  12. Tomato wedges - for garnish

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees.

  2. Slice the chicken breasts lengthwise into 1-inch wide strips. 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. Bake for 15 to 20 minutes, or until cooked through but still juicy; do not overcook.

  3. While the chicken is cooking, cook the pasta according to package directions. 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.

  4. Remove the chicken from the baking sheet and set aside. 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.

  5. Pour the dressing over the pasta and toss gently. Place the chicken strips on top of the pasta. Garnish with tomato wedges and additional sliced green onions. This dish can be made 1 day before serving.

  6. This recipe yields 8 servings.


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