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1 salad
suggest servings
| 6 | heads | garlic | fresh |
| 3/4 | cup | olive oil | |
| 4 | each | rosemary sprigs | optional |
| 1/4 | cup | basil | fresh |
| 1 | tablespoon | rosemary leaves | fresh, or 1 tsp dried |
| 8 | ounces | pasta, corkscrew | cooked and drained |
| 2 | cups | chicken | cooked, cut in strips |
| 1/2 | cup | scallions, spring or green onions | sliced |
| 1/2 | cup | parmesan, parmigiano-reggiano cheese, grated | freshly grated |
| 2/3 | cup | walnuts | chopped |
| 1 | x | salt and black pepper | to taste |
| 1 | x | lettuce | as needed |
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.
| % Daily Value* | |
| Total Fat 57.0g | 87% |
| Saturated Fat 9.0g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 195mg | 8% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 2.0g | 8% |
| Sugars 1.0g | |
| Protein 10.0g | 20% |
| Vitamin A | 4% | Vitamin C | 5% | |
| Calcium | 17% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Sautéing is cooking food in a small amount of fat over high heat. A sauté pan, (a.k.a. skillet or frying pan), with straight sides is known as a...
Yummo ! We are always looking for low fat ideas that don't taste low fat - well done. I made it twice and just for something different i layered my baking tray with low fat tomato and garlic ( pasta sauce ) placed the chicken on top and cooked ... it worked very well and added a little more LOW FAT flavour..
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