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Garlicky Pasta Chicken Salad















Trans-fat Free, Low Carb


6 heads garlic
¾ cup olive oil
4 each rosemary sprigs
¼ cup basil
1 tablespoon rosemary leaves
fresh, or 1 tsp dried
8 ounces pasta, corkscrew
cooked and drained
2 cups chicken
cooked, cut in strips
½ cup scallions, spring or green onions
½ cup Parmesan cheese
freshly grated
cup walnuts
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 purée garlic with ½ cup of the olive oil, basil, and the rosemary leaves.

Place pasta in large bowl and add garlic purée, 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 157g (5.5 oz)
Amount per Serving
Calories 67982% of calories from fat
 % Daily Value *
Total Fat 62g 95%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 255mg 11%
Total Carbohydrate 1g 1%
Dietary Fiber 2g 8%
Sugars g
Protein 61g
Vitamin A 5% Vitamin C 5%
Calcium 18% Iron 12%
* based on a 2,000 calorie diet How is this calculated?


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