Ingredients:
6 whole heads of fresh garlic
3/4 cup olive oil
4 rosemary sprigs (optional)
1/4 cup fresh basil leaves
1 tbsp fresh rosemary leaves or 1 tsp drie, d
8 oz corkscrew pasta, cooked and drained
2 cup cooked chicken, cut in strips
1/2 cup sliced green onion
1/2 cup freshly grated parmesan cheese
2/3 cup chopped walnuts salt and pepper to, taste lettuce le
Instructions:
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.
Servings: 1
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"We didn't starve, but we didn't eat chicken unless we were sick, or the chicken was." Bernard Malamud (1914-1986)
Garlicky Pasta Chicken Salad Recipe provided by Recipes To-Go
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