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Chicken, Pasta & Parmesan II




Source of Recipe


by Shanny, from SOAR


Recipe Link: http://messageboards.ivillage.com/iv-fdcooking/message.asp?webtag=iv-fdcooking&msg=10372.2

List of Ingredients




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 strips
1/2 cup green onion, sliced
1/2 cup freshly grated parmesan cheese
2/3 cup chopped toasted walnuts* (optional)
salt and pepper to taste
lettuce leaves

Recipe



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 purée garlic with 1/2 cup of the olive oil, basil, and the rosemary leaves.

Place pasta in large bowl and add garlic purée, chicken, onion, parmesan, salt and pepper. Mix thoroughly. Add more olive oil if needed to moisten salad. Chill before serving. Stir into the salad and serve over a mix of crisp, chilled lettuces.

* Toast walnuts in 375° oven for 10 minutes.