Marinated Chicken and Pasta Salad Recipe

Ingredients
<br>- 3 tablespoons soy sauce
<br>- 2 tablespoons honey
<br>- 2 tablespoons tomato sauce
<br>- 2 tablespoons plum sauce
<br>- 1 tablespoon Worcestershire sauce
<br>- 1 teaspoon sesame seeds
<br>- 1 teaspoon chopped fresh basil
<br>- 3  skinless, boneless chicken breast halves
<br>- 2 cups elbow macaroni
<br>- 2 tablespoons olive oil
<br>- ½ cup low-fat mayonnaise
<br>- ½ cup fat free sour cream
<br>- 1 teaspoon coarse grained prepared mustard
<br>- 1 tablespoon honey
<br>- 1 tablespoon tomato sauce
<br>- 1 teaspoon Worcestershire sauce
<br>- ¼ cup shredded sharp Cheddar cheese
<br>- 1  avocados - peeled, pitted and sliced
<br>- ½ cup cashews
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: 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.
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Ingredients
- 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
- ½ cup low-fat mayonnaise
- ½ cup fat free sour cream
- 1 teaspoon coarse grained prepared mustard
- 1 tablespoon honey
- 1 tablespoon tomato sauce
- 1 teaspoon Worcestershire sauce
- ¼ cup shredded sharp Cheddar cheese
- 1 avocados - peeled, pitted and sliced
- ½ cup cashews

Directions
step 1: 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.
step 2: 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.
step 3: 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.
step 4: 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.

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