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Ingredients
- 3 to 4 small
bulbs of garlic
- 1/2 cup olive
oil, divided
- 1/4 cup fresh
basil leaves
- teaspoon dried
rosemary leaves
- 1 package
(16 ounces) (Barilla) Mini Penne or Mini Rigatoni, cooked according
to package directions
- 4 cups cooked chicken strips or cubes*
- 3/4 cup sliced green onions
- 1/2 cup grated Parmesan cheese
- Lettuce
* For best results, puchase a rotisserie chicken from the supermarket
and cut the meat into strips or cubes.
Directions
- Separate
bulbs of garlic into cloves; peel cloves.
- Place
peeled garlic cloves in small saucepan with olive oil. Cover and cook
over low heat, stirring occasionally, about 25 minutes or until garlic
is tender. Puree garlic cloves in food processor with 1/4 cup olive
oil, basil, and rosemary to form garlic pesto.
- Place
cooked penne in large bowl. Add 1/2 cup garlic pesto, remaining 1/4
cup olive oil, chicken, green onions and cheese; mix well. (Reserve
remaining garlic pesto for use in other recipes.) Add additional olive
oil to moisten salad, if necessary.
Serve at room temperature over crisp , chilled letuce.
Makes
6 to 8 servings
Variation:
Add 1 cup coarsely chopped pepperoni with the pasta sauce.
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