Radiatore Pasta with Grilled Chicken, Bocconcini and Roasted Garlic

Roasted Garlic:

1 cup garlic cloves (about 5 heads garlic)
1/2 cup olive oil

Bring a small pan of water to boil. Immerse garlic cloves in boiling water
for three minutes. Drain and pat dry. In a small, heavy saucepan or saute
pan, heat the olive oil and cook the garlic cloves over medium-high heat
for about 7 minutes, turning continuously, until golden brown. Remove
garlic cloves from oil and drain on paper towels. Cool garlic oil and
reserve for other uses such as salad dressings or sauteing vegetables or
chicken.

Pasta

1 teaspoon salt
1 tablespoon olive oil
1 pound radiatore or penne pasta
6 chicken breasts (about 8 ounces each), grilled and cut into bite-sized
chunks
2 cups Cucina Viansa Dried Tomato Pesto
1 cup Tavola di Viansa Piccante Pasta Sauce or marinara sauce
2 cups fresh basil leaves, julienned (sliced into ribbons)
1 cup kalamata olives, pitted and halved
2 packages (8 ounces each) bocconcini, cut in half

Bring 4 quarts water to a boil in a large, deep pot. Add salt, oil and
pasta and cook until al dente (barely tender). Drain pasta and return to
the large pot. Add the remaining ingredients and toss to combine. Add
roasted garlic and toss again. To serve, heat the pasta over low heat just
until bocconcini begins to melt.

Note: Bocconcini are small fresh mozzarella balls packed in water, sold in
cheese shops and in the refrigerated cheese section of many markets.

Serves 8 as a main course, 10 to 12 as an appetizer.


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