*  Exported from  MasterCook II  *
 
                        Garlicky Pasta Chicken Salad
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Salads                           Pasta
                 Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      heads         garlic
      3/4  cup           olive oil
    4      sprigs        rosemary  -- optional
      1/4  cup           fresh basil leaves
    1      tablespoon    fresh rosemary leaves  -- or 1 tsp. dried
    8      ounces        corkscrew pasta  -- cooked and drained
    2      cups          chicken  -- cooked, cut in strip
      1/2  cup           green onion  -- sliced
      1/2  cup           parmesan cheese  -- freshly grated
      2/3  cup           walnuts  -- chopped, optional
                         salt and pepper to taste
                         lettuce leaves
 
 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.
 
 
                    
 
 
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