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- Y'all, this next recipe is so good.
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And I think I've I've fixed this before for y'all.
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I can't remember. But anyway, if I have, sorry.
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But this one is worth repeating.
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Now I've got a pot of water right here that I'm gonna bring
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to a boil because I'm gonna be cooking our pasta.
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This is a fettuccine chicken salad.
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And I was invited to the governor's mansion in Atlanta.
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I can't remember the occasion,
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but it was a wonderful occasion.
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And I remember being in the mansion
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with the first lady of Georgia.
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And they, I can't even remember how many people it was,
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but it was quite a few people.
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But anyway, they served this salad
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and I asked to see the chef and I said,
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"Please share that recipe with me."
1:01
It was so good. And it was lunch.
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It was a lunch affair.
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So the menu was not like real formal.
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It was served at room temperature, which is great.
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You can actually make this a day before
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and then cook the chicken maybe at the last minute
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before you wanna serve it, before you're ready to serve.
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It's just so good. Y'all got to try it.
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Now I'm gonna use chicken tenders
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because theirs looked like they were boneless breasts
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that they just sliced in strips.
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But I love having the tender.
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It's part of the chicken to go on top of that pasta.
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So that's where we stand.
1:58
I'm gonna use some house. You know what?
2:02
No, I'm gonna use some house seasoning
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and you know, that's got everything we need in there.
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Nah, just a little pepper. Not a bunch.
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Come on outta there. (chuckles)
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So house seasoning on this side.
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And then I was showing y'all a new,
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gosh, I can't talk today.
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I showed y'all, I shared with y'all yesterday
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about a new olive oil that we're carrying in the store
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It's called Divine and, oh no, I've opened the wrong one.
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That's the balsamic. Yeah, this is the champagne.
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I'm gonna be using the champagne
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and we've got so many flavors,
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including a butter and orange and lemon.
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I think there's even a lime.
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So there's just so much you can do with this.
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But when we were tasting and sampling all these,
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I think Eddie and I both said our favorite
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might be the champagne olive oil.
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So I'm going to sprinkle that with the olive oil.
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It's gonna be so good, but we wanna be careful.
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Oh gosh. Doesn't that smell good, Eddie?
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Can you smell it from, smell that.
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It's yummy, isn't it? - [Eddie] It's my favorite.
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I put it right over the salads.
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Now I sprayed my pan,
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and I'm just gonna get all of that olive oil
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I gotta wash my hands for a second
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and I'm cooking this in my air fryer.
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The recipe called for
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throwing your chicken in a regular oven.
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But I can do it so much quicker
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and better in my air fryer.
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but we just sure don't wanna overcook it.
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So I'll probably be sticking a meat thermometer in it
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at some point to make sure I don't overcook it,
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but I ain't eating no medium rare chicken y'all.
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So I'll probably boil this for maybe three or four minutes.
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Okay, that's been about three minutes y'all.
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So boy, it got up in size.
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Your refrigerated pasta takes,
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you know the fresh pasta takes a lot less time to cook
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than your dried pasta does.
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So we wanna rinse that and let it drain
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and then we'll rinse it again
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because remember this is actually a cold chicken salad.
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Alright, so while our chicken is cooking y'all,
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we're gonna make the dressing for our pasta.
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And that's mayonnaise.
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Now the recipe actually calls for twice what I'm making.
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So that would be for a crowd,
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but since it's just three of us here today,
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or maybe I can drag Michael in.
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So even if it's four of us. (bowl clinks)
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Alright, I've got some fresh thyme, I've got fresh basil.
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And I'm gonna slice that up.
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Slice it that way first.
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And then I will come in.
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This basil gives this the best flavor.
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I wanna chop it pretty good
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because the more you break it up,
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the stronger it gets.
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And then the chicken in the champagne olive oil.
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Oh my gosh, it's gonna be so good.
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Alright, this is fresh thyme leaves.
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that Theresa was ready to pull her hair out
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while she was prepping it for us.
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Thyme and oregano is kind of a little pain
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All right, I've got my green onions
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and I would recommend mixing this up early, you know,
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way early just so those fresh herbs can get in there.
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And I'm going to do about a half a teaspoon
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And that's it. It's real simple.
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I'm gonna come over here now
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and I'm just gonna make sure that our pasta is pretty dry.
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And I'll do that by patting it with some paper towels
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because it's gonna have that dressing on it.
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And you don't want a lot of water on your pasta
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What did we ever do before air fryers?
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I don't know, I can't imagine life without my air fryer.
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Perfect. Perfectly cooked.
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Alright, now see all those, I hope this is not,
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I think I'll just toss that in the pasta
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(utensils clattering)
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because that tasted pretty salty to me.
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So that'll just, that champagne olive oil
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has kind of got a little sweet taste to it.
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- [Eddie] Yeah. - Good.
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The only thing I owe this now is parsley.
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I love the smell of fresh parsley.
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Just reminds me of the earth.
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Like I hate to say dirt,
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but you know, it just reminds me of the ground,
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that wonderful smell of our earth.
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Okie doke. Here we go.
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Thank you Teresa. (knife tapping)
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All right. Oh there they are.
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Now if you like more dressing,
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you can certainly increase the amount.
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(utensils clattering)
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Who am I kidding? We need some more, don't we?
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That's it. That's all it is to it.
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Oh my gosh, this looks so good.
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I think that's why children like eating spaghetti
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so they can suck in that real long noodle. (laughs)
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Something I have to cut down right here.
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Like I said, you saw how easy this was
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and you can definitely make it the day before.
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Uh-oh. That's gonna be a big bite.
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I better say goodbye before I put that in my mouth. (laughs)
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Y'all, please promise me that you'll try this recipe.
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It's so good. And play with the flavorings.
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I think that next time I make it, I'm gonna use tarragon.
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I love tarragon, so play with it and see what you think.
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Always we are looking for love and best dishes.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
