Garlicky Pasta Chicken Salad

Posted: Wed Jul 25, 2007 5:30 pm
(Makes 6 servings)

Ingredients:
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6 whole heads of fresh garlic
3/4 cup olive oil
4 rosemary sprigs (optional)
1/4 cup fresh basil leaves
1 tbsp fresh rosemary leaves or 1 tsp dried
8 oz corkscrew pasta, cooked and drained
2 cups cooked chicken, cut in strips
1/2 cup sliced green onion
1/2 cup freshly grated Parmesan cheese
2/3 cup chopped walnuts
salt and pepper to taste
lettuce leaves

Instructions:
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Separate cloves of garlic and drop into boiling water for 1 minute.
Drain and peel. Place peeled cloves in small saucepan with oil and
optional rosemary sprigs. Cook gently, covered, stirring occasionally,
for about 25 minutes or until garlic is tender. Discard rosemary sprigs
and puree garlic with 1/2 cup of the olive oil, basil, and the rosemary
leaves.

Place pasta in large bowl and add garlic puree, chicken, onion,
Parmesan, salt and pepper. Mix thoroughly. Add more olive oil if
needed to moisten salad.

Let salad sit for 1 hour a room temperature (provided its not a hot room
that will invite bacteria to go nuts!) or refrigerate, returning mixture
to room temperature before serving. Toast walnuts in 375-degree oven
for 10 minutes. Stir into the salad and serve over a mix of crisp,
chilled lettuces.

Note:
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The large amount of garlic, cooked slowly in rosemary-scented olive
oil, develops superb flavor.
Tessie2