*  Exported from  MasterCook  *
                        GARLICKY PASTA CHICKEN SALAD
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Salads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                    Whole heads of fresh
      3/4   c            Olive oil
    4                    Rosemary sprigs (optional)
      1/4   c            Fresh basil leaves
    1       T            Fresh rosemary leaves or 1
                         -tsp dried
    8       oz           Corkscrew pasta, cooked and
    2       c            Cooked chicken, cut in
      1/2   c            Sliced green onion
      1/2   c            Freshly grated parmesan
      2/3   c            Chopped walnuts
                         -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
   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
                    - - - - - - - - - - - - - - - - - -