6    Whole heads of fresh
-garlic
3/4 c  Olive oil
4    Rosemary sprigs (optional)
1/4 c  Fresh basil leaves
1 tb Fresh rosemary leaves or 1
-tsp dried
8 oz Corkscrew pasta, cooked and
-drained
2 c  Cooked chicken, cut in
-strips
1/2 c  Sliced green onion
1/2 c  Freshly grated parmesan
-cheese
2/3 c  Chopped walnuts
-salt and pepper to taste
-lettuce leaves

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.