Marinated Chicken and Pasta Salad

Ingredients

• 1  avocados pitted peeled sliced
• 0.5 cup cashew pieces 
• 1 teaspoon coarse grained mustard prepared
• 2 cups elbow macaroni 
• 1 teaspoon basil fresh chopped
• 1 tablespoon honey 
• 0.5 cup mayonnaise low-fat
• 2 tablespoons olive oil 
• 2 tablespoons plum sauce 
• 1 teaspoon sesame seed 
• 0.3 cup sharp cheddar cheese shredded
• 3  chicken breast halves boneless skinless
• 0.5 cup cup heavy whipping cream fat free sour
• 3 tablespoons soya sauce 
• 1 tablespoon tomato sauce 
• 1 teaspoon worcestershire sauce 

Equipment

• bowl
• frying pan
• paper towels
• whisk
• pot

Directions

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.
2. Add chicken, and turn to coat. Marinate in refrigerator for at least 1 hour.
3. Bring a large pot of lightly salted water to a boil.
4. Add pasta, and cook for 8 to 10 minutes or until al dente; drain and rinse.
5. Heat olive oil in a skillet over medium heat. Cook chicken until no longer pink, and juices run clear.
6. Drain on paper towels. Allow to cool, then cut into bite-size strips.
7. In a large bowl, whisk together mayonnaise, sour cream, mustard, 1 tablespoon honey, 1 tablespoon tomato sauce, and 1 teaspoon Worcestershire sauce.
8. Mix in cooked pasta, chicken, and Cheddar cheese. Gently stir in sliced avocado and cashews just before serving.