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Cook Penne according to package directions. Drain and set aside.
Separate bulbs of garlic into cloves, peel cloves. Place peeled cloves of garlic 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 a 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 the rest of the garlic pesto for another use.) Use additional olive oil to moisten, if necessary. Serve at room temperature over crisp chilled lettuce.
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Serving Size: 1 Serving (245g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 421 | ||
Calories from Fat: 262 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.1g | 39 % | |
Saturated Fat 8.2g | 41 % | |
Monounsaturated Fat 13.2g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 117.9mg | 36 % | |
Sodium 227.4mg | 8 % | |
Potassium 491.3mg | 13 % | |
Total Carbohydrate 6.8g | 2 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 5.5g | ||
Protein 32.2g | 46 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 421
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