Please enjoy this month's selection:

• 4 large boneless skinless chicken breast halves
• 1 t. black pepper
• ¼ t. minced garlic
• 1 t. dried crushed basil
• ½ t. sea salt
• 2 teaspoon Seasoned Salt
• 3 tablespoon olive oil
• 2 tablespoon fresh chopped thyme
• 2 9-ounce packages fresh fettuccine
• 2 cup mayonnaise
• 1/2 cup green onion tops
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• Cherry Tomatoes for Garnish

Cook pasta according to package directions. Drain the pasta, rinse in cold water and drain again. Set aside.

Slice the chicken breasts lengthwise into 1 inch wide strips. Sprinkle with 1 teaspoon Seasoning, 1 teaspoon Seasoned Salt, olive oil, and thyme. Place chicken breast strips on a baking sheet and bake at 350 degrees for 15 to 20 minutes or until cooked through but still juicy; do not overcook.

When the chicken is done, remove the chicken from the pan and set aside. To make the dressing, pour the juices from the pan into a bowl. Add the mayonnaise, green onions, fresh parsley, the remaining House seasoning and seasoning salt, and the basil. 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 or the morning before serving

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This recipe is a favorite Opaa! Staff Special!