Recipe - Garlicky Pasta Chicken Salad

6 Whole heads of fresh
garlic
Three fourths cup Olive oil
4 Rosemary sprigs (optional)
One fourth cup Fresh basil leaves
1 tablespoon Fresh rosemary leaves or 1
tsp dried
8 ounce Corkscrew pasta, cooked and
drained
2 cup Cooked chicken, cut in
strips
One half cup Sliced green onion
One half cup Freshly grated parmesan
cheese
2/3 cup 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 One half 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 375degree
oven for 10 minutes. Stir into the salad and serve over a mix of crisp,
chilled lettuces.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini