Tarragon Chicken Pasta

This recipe includes steps over a three day period, but is well worth the wait. Serve this on the patio with glasses of lemonade.

Marinated Chicken

    ¼ cup extra virgin olive oil
    2 tablespoons tarragon vinegar
    1 teaspoon dried tarragon
    ½ teaspoon seasoning salt
    ¼ teaspoon mustard powder
    ⅛ teaspoon ground black pepper
    4 skinless chicken breasts with breast bone
    Garlic salt
    Pepper

Tarragon Dressing

    ½ cup extra virgin olive oil
    ½ cup white balsamic vinegar
    ½ teaspoon mustard powder
    1 teaspoon garlic salt
    ¼ teaspoon ground black pepper
    ½ teaspoon dried tarragon
    1 teaspoon dried oregano
    1 teaspoon dried basil
    ½ cup chopped green onions
    2 tablespoons dried parsley
    ⅔ cup mayonnaise

    14 ounces extra-thin spaghetti noodles
    ⅓ cup crumbled feta cheese
    ¼ cup kalamata olives, pitted and sliced
    Ground black pepper to taste

1.  Day 1: In a large glass bowl, whisk the oil, vinegar, tarragon,
     salt, mustard and pepper. Add the chicken and then
     refrigerate for 24 hours.

2.  Day 2: Arrange chicken in a 13 x 9 x 2-inch glass baking        
     dish. Sprinkle with garlic salt and freshly ground pepper.      
     Bake in a preheated 350 oven for 1 ¼ hours or until
     the internal temperature reaches 185 . Chill, then slice thinly.

3.  In a large glass bowl, whisk the oil, vinegar, mustard, salt,  
     pepper, tarragon, oregano, basil, green onions, parsley and          
     mayonnaise. Refrigerate dressing until needed.

4.  Cook the pasta in salted boiling water just until it is
      “al dente” or the pasta is done but not mushy. Drain in a
      colander and rinse with cold water. Toss the pasta with the
      dressing and chicken. Refrigerate overnight.

5.  Day 3: When you are ready to serve this delicious salad, toss
     with the feta, olives and pepper to taste.

6.  Serve with a crusty Italian bread.

     Makes 8 servings as a main salad