-
1
Preheat the oven to 350 degrees F.
-
2
Slice the chicken breasts lengthwise into 1-inch wide strips.
-
3
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.
-
4
Bake for 15-20 minutes, or until cooked through but still juicy; do not overcook.
-
5
While the chicken is cooking, cook the pasta according to package directions.
-
6
Drain the pasta, rinse it in cold water, and drain it again.
-
7
Pat the excess moisture off the pasta with a paper towel if necessary, and put the pasta in a large bowl for tossing.
-
8
Remove the chicken from the baking sheet and set aside.
-
9
Pour the juices from the baking sheet into a medium bowl.
-
10
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.
-
11
Pour the dressing over the pasta and toss gently.
-
12
Place the chicken strips on top of the pasta.
-
13
Garnish with tomato wedges and additional sliced green onions.
-
14
This dish can be made 1 day before serving.
-
15
1 cup salt
-
16
1/4 cup black pepper
-
17
1/4 cup garlic powder
-
18
Mix ingredients together and store in an airtight container for up to 6 months.
