Fettuccine Chicken Salad Recipes

CHICKEN & PASTA SALAD

Steps:

• Heat oven to 220C/200C fan/gas 7. Mix the pepper and onion with 1 tsp oil and roast for 20 mins.
• Cook the pasta following pack instructions. Drain and set aside.
• Meanwhile put the chicken breasts between two sheets of cling film and bash with a rolling pin until they're about 1cm thick. Mix remaining oil, herbs, chilli and garlic then rub all over the chicken. Heat a griddle or barbecue and cook for 3-4 mins on each side.
• Slice the chicken on a board, scrape into the pasta with any juices, plus the roasted onion and pepper, cherry tomatoes, rocket, vinegar and seasoning. Toss together and eat warm or cold.

CHICKEN ALFREDO SALAD

Steps:

• In 4-cup microwavable measuring cup, mix sauce mix (from Chicken Helper box) and water. Microwave uncovered on High about 2 minutes or until sauce is thickened. Stir in sour cream, milk and vinegar with wire whisk until smooth; cover and refrigerate.
• Fill 2-quart saucepan 2/3 full of water. Heat to boiling. Stir in uncooked pasta (from Chicken Helper box). Gently boil uncovered about 15 minutes, stirring occasionally, until pasta is tender; drain well.
• In large bowl, stir cooked pasta, chicken, broccoli, zucchini and bell pepper. Spoon sauce over pasta mixture; toss to coat. Cover; refrigerate about 30 minutes before serving.

HOMEMADE CHICKEN FETTUCCINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add parmesan cheese when at desired consistency. Serve over noodles.

ULTIMATE CHICKEN-PASTA SALAD

Steps:

• In small bowl, mix dressing ingredients with wire whisk until well blended. Cover; refrigerate until ready to use.
• Cook and drain pasta as directed on package. Rinse with cold water to cool; drain well.
• In large bowl, mix cooked pasta, chicken, cherries and celery. Mix dressing mixture again with wire whisk to recombine; pour over salad and toss gently to coat. Refrigerate 1 to 2 hours before serving to chill salad and blend flavors. Stir in almonds.

FETTUCCINE CHICKEN SALAD

Steps:

• Preheat oven to 350 degrees.
• Slice the chicken breasts lengthwise into 1-inch strips.
• Place chicken on a baking sheet, sprinkle with 1 teaspoon of House Seasoning and all of the thyme and then drizzle with olive oil.
• Bake for 15-20 minutes or until cooked through.
• While the chicken is cooking, cook the pasta according to directions on package. Drain and rinse with cold water. Drain well and place in large bowl for tossing.
• Remove chicken from baking sheet, set aside.
• Pour the juices from the baking sheet into a med. bowl.
• To the bowl add mayonnaise, green onion, parsley, basil, the remaining 1 teaspoons 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 some green onion.
• ~~House Seasoning~~ 1 cup salt, 1/4 cup black pepper, 1/4 cup garlic powder--Mix ingredients together and store in an airtight container for up to 6 months.

FETTUCCINE CHICKEN SALAD

Steps:

• Slice the chicken breasts lengthwise into 1-inch wide strips. Sprinkle with 1 teaspoon of the House Seasoning and thyme, place on a baking sheet, and drizzle with olive oil. Bake at 350 degrees for 15 to 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 in cold water, and drain again. Pat excess moisture off the pasta with a paper towel if necessary.
• Remove the chicken from the pan and set aside. Pour the juices from the pan into a bowl. Add the mayonnaise, green onions, parsley, basil, the remaining teaspoon of House Seasoning, and the Seasoned Salt. 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 onion tops. You may make this dish the day before serving.

CHICKEN PASTA SALAD

Steps:

• In a bowl, toss chicken salad with pasta, cucumber, tomatoes, and nuts. Place lettuce on each plate; scoop pasta salad on top. Serve chilled or at room temperature.

CHICKEN ALFREDO PASTA SALAD

Steps:

• In 3 qrt saucepan, cook pasta as directed on box. Place the two packets aside for future use.
• Drain; rinse with cold water to cool and set aside.
• In small bowl mix seasoning from packet with the alfredo sauce.
• Place cooked pasta, chicken, tomatoes, cucumber, and basi in large serving bowl.
• Add alfredo mixture; toss evenly to coat.
• Sprinkle top with topping packet from pasta sald mix and basil sprig if desired.

COSTCO CHICKEN SALAD COPYCAT

Steps:

• 1. Remove chicken from the bones - remove the skin as well (not great in this salad) 2. You will use about 1/2 of the chicken from a Costco rotisserie chicken. You want to chop it up finely - I used a food chopper, and it worked great. 3. Chop celery and sweet onion very finely - again, I used a food chopper. 4. In a separate bowl, mix together mayonnaise, sour cream, salt, sugar, lemon juice, parsley, and vinegar. 5. Combine chicken, celery, and onion in a large bowl. 6. Fold in the dressing and combine together. 7. Refrigerate a few hours for best results!