Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Whole heads of fresh
-garlic
3/4 c Olive oil
4 Rosemary sprigs (optional)
1/4 c Fresh basil leaves
1 tb Fresh rosemary leaves or 1
-tsp dried
8 oz Corkscrew pasta, cooked and
-drained
2 c Cooked chicken, cut in
-strips
1/2 c Sliced green onion
1/2 c Freshly grated parmesan
-cheese
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 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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