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Bow Tie Chicken Salad

4 to 5 whole boneless skinless chicken breasts
1 teaspoons salt
1/4 teaspoon ground pepper
1/4 teaspoon garlic powder
2 tablespoon chopped fresh thyme leaves
3 tablespoon olive oil
1 pound bow tie noodles
2 cups mayonnaise
1/2 cup chopped green onions; green part only, plus extra for garnish
1/4 cup chopped fresh parsley leaves
1/4 cup chopped fresh basil leaves
1 teaspoon seasoning salt
tomato wedges

Preheat the oven to 350. Slice the chicken breasts lengthwise into 1-inch wide strips. Place chicken on a baking sheet, sprinkle it with 1 teaspoon of salt and about 1/8 teaspoon ground pepper and 1/8 teaspoon of the garlic powder. Sprinkle all the thyme over the top and then drizzle it with olive oil. Bake for 12-15 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 it in cold water, and drain it again. Pat the excess moisture off the pasta with a paper towel if necessary, and put the pasta in a large bowl for tossing. Remove the chicken from the baking sheet and set aside. Pour the juices from the baking sheet into a medium bowl. To the bowl, add the mayonnaise, green onions, parsley, basil, the remaining pepper and garlic powder and season 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 additional sliced green onions. This dish can be made 1 day before you want to serve it.