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Fettuccine Chicken Salad Recipe by Paula Deen

Easy Level
30 MIN 10 Prep + 20 Cook
Servings
$ /Serving
Print
Easy Level
30 MIN 10 Prep + 20 Cook
8 Servings
$ /Serving

Fettuccine Chicken Salad Recipe by Paula Deen

Easy Level
30 MIN 10 Prep + 20 Cook
8 Servings
$ /Serving

Ingredients

  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup tops green onion
  • 2 cups mayonnaise
  • 2 (9 oz) packages fresh fettuccine
  • 3 tablespoona olive oil
  • 2 tablespoona fresh thyme, chopped
  • 1 teaspoon Paula Deen's Seasoned Salt
  • 4 large Springer Mountain Farms boneless skinless chicken breast halves
  • 2 teaspoons Paula Deen's House Seasoning
  • cherry tomatoes, for garnish

Preparation

Preheat oven to 350°.

 

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 15-20 minutes, or until cooked through but still juicy; do not overcook. 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.

 

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. 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.

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