marinated chicken and pasta salad

Ingredients

• Servings: 6
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons tomato sauce
• 2 tablespoons plum sauce
• 1 tablespoon worcestershire sauce
• 1 teaspoon sesame seeds
• 1 teaspoon chopped fresh basil
• 3 skinless, boneless chicken breast halves
• 2 cups elbow macaroni
• 2 tablespoons olive oil
• 1/2 cup low-fat mayonnaise
• 1/2 cup fat free sour cream
• 1 teaspoon coarse grained prepared mustard
• 1 tablespoon honey
• 1 tablespoon tomato sauce
• 1 teaspoon worcestershire sauce
• 1/4 cup shredded sharp cheddar cheese
• 1 avocados - peeled, pitted and sliced
• 1/2 cup cashews

Recipe

Cook Time: 15 mins Ready Time: 2 hrs 15 mins


• in a large bowl, combine 3 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons tomato sauce, 2 tablespoons plum sauce, 1 tablespoon worcestershire sauce, sesame seeds, and basil. add chicken, and turn to coat. marinate in refrigerator for at least 1 hour.
• bring a large pot of lightly salted water to a boil. add pasta, and cook for 8 to 10 minutes or until al dente; drain and rinse.
• heat olive oil in a skillet over medium heat. cook chicken until no longer pink, and juices run clear. drain on paper towels. allow to cool, then cut into bite-size strips.
• in a large bowl, whisk together mayonnaise, sour cream, mustard, 1 tablespoon honey, 1 tablespoon tomato sauce, and 1 teaspoon worcestershire sauce. mix in cooked pasta, chicken, and cheddar cheese. gently stir in sliced avocado and cashews just before serving.