Garlic Pasta Chicken Salad Recipe

This is a fabulous, tasty chicken salad recipe. The fresh rosemary, basil, and garlic create the perfect classic combination of herbs. Add in the chicken, pasta, Parmesan cheese, and optional, though highly recommended, toasted walnuts and it's a celebration for the taste buds.

Rosemary is native to the Mediterranean region and is related to the mint plant. It is unmistakably aromatic and easily grown at home. It's a plant that does better with less attention and is a wonderful herb to have on hand. A great bonus of rosemary is if you have space to plant it either in the kitchen or in your garden it can do wonders to help keep mosquitos away in the summertime!

Ingredients:

• 6 cloves 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 into strips
• 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

Directions:

1. Separate cloves of garlic and drop into boiling water for 1 minute.

2. Drain and peel. Place peeled cloves in a small saucepan with oil and optional rosemary sprigs. Cook gently, covered, stirring occasionally, for about 25 minutes or until the garlic is tender.

3. Discard rosemary sprigs and puree garlic with 1/2 cup of olive oil, basil, and the
rosemary leaves.

4. Place pasta in a large bowl and add garlic puree, chicken, onion, parmesan, salt, and pepper. Mix thoroughly. Add more olive oil if needed to moisten the salad.

5. Let the salad sit for 1 hour a room temperature (provided it's not a hot room that will invite bacteria to go nuts!) or refrigerate, returning the mixture to room temperature before serving.

6. Toast walnuts in 375 degrees F oven for 10 minutes. Stir into the salad and serve over a mix of crisp, chilled lettuce.

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