Fettuccine Chicken Salad

If you take a quick glance at the ingredients in this recipe, you might think that it's quite an odd combination.  Yes it combines mayonnaise and pasta.  Yes it does combine seasoned salt and pasta.  I will admit, when I first came across this recipe, I wasn't sure how it would turn out.  I decided to go ahead and try it because I happened to have everything on hand to make it and I liked that it was super quick and easy to make-perfect for a weeknight meal.  Plus, I love pasta and it's always fun to find a new recipe that includes one of my favorite foods.  It turns out that was really very tasty.  I thought it was even better the next day after all the flavors had time to mix together.

Fettuccine Chicken Salad

1 tablespoon dried  basil
1 tablespoon dried parsley
2 cups mayonnaise (I used light)
1lb fettuccine
3 tablespoons olive oil
1/4 teaspoon dried thyme
1/2 teaspoon seasoned salt
1/2 teaspoon garlic salt
4  large boneless skinless chicken breast halves
salt, to taste
pepper, to taste

Preheat oven to 350 degrees.

Slice the chicken breasts lengthwise into 1-inch wide strips. Place chicken on a baking sheet, sprinkle it with the thyme, 1/4 teaspoon garlic salt and season with salt and pepper, 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. If you do not have juices, add 1 teaspoon of olive oil.  To the bowl, add the mayonnaise, parsley, basil, 1/4 teaspoon garlic salt, seasoned salt, and season with salt and pepper to taste. House Seasoning. Stir until well blended. Pour the dressing over the pasta and toss gently. Adjust seasonings to taste. Place the chicken strips on top of the pasta. This dish can be made 1 day before serving.

Recipe adapted from Paula Deen