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| I love restaurant style chicken and pasta dishes I can fix at home. |
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| Total time to cook: |
45 minutes |
| Serves: |
5 |
| Category: |
salad, honey , seafood, macaroni, healthy recipe |
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Ingredients:
- 3 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp tomato sauce
- 2 tbsp plum sauce
- 1 tbsp Worcestershire sauce
- 1 tsp sesame seeds
- 1 tsp chopped fresh basil
- 3 skinless, boneless chicken breast halves
- 2 cups elbow macaroni
- 2 tbsp olive oil
- 1/2 cup low-fat mayonnaise
- 1/2 cup fat free sour cream
- 1 tsp coarse grained prepared mustard
- 1/4 cup shredded sharp Cheddar cheese
- 1 avocados - peeled, pitted and sliced
- 1/2 cup cashews
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Step Wise Instructions:
- In a large bowl, combine 3 tablespoons soy sauce, 2 tbsp honey, 2 tablespoons tomato sauce, 2 tbsp slump sauce, 1 tbsp 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 tbsp honey, 1 tbsp 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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Related Recipes: |
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Vegetarian Pasta |
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Watergate Salad |
