From Paula's Home Cooking/Lady and Sons Too! cookbook/Quick and Easy 2007 issue
5 stars based on 4 Reviews
Servings: 8 servings
Prep Time: 15 min
Cook Time: 30 min
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/2 cup green onion tops
2 cup mayonnaise
2 9-ounce packages fresh fettuccine
3 tablespoon olive oil
2 tablespoon fresh chopped thyme
1 teaspoon Paula Deen’s Seasoned Salt
4 large boneless skinless chicken breast halves
2 teaspoon Paula Deen’s House Seasoning
cherry tomatoes for garnish
Preheat oven to 350 degrees.
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.
Recipe Courtesy of Paula Deen