Garlic Pasta and Chicken Salad

4 small bulb garlic
1/2 cup olive oil, divided
1/4 cup fresh basil leaves
1/4 teaspoon dried rosemary
16 ounces mini penne, uncooked
4 cups cooked chicken cubes or strips
3/4 cup sliced green onions
1/2 cup grated parmesan cheese

Cook pasta according to package directions and drain.

Separate bulbs of garlic into cloves and then 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 pasta in large bowl. Add 1/2 cup of 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 needed. Serve at room temperature over crisp chilled lettuce.

Serves 8.