About this recipe:This is a highly flavoured chicken pasta salad, which is absolutely perfect for the summer. You can also pop it into your packed lunch. Alternatively, you can serve this as a hot pasta dish.
3 tablespoons soy sauce
2 tablespoons honey
2 tablespoons passata
2 tablespoons plum sauce
1 tablespoon Worcestershire sauce
1 teaspoon sesame seeds
1 teaspoon chopped fresh basil
3 skinless, boneless chicken breast fillets
215g macaroni or other shaped pasta
2 tablespoons olive oil
125ml light mayonnaise
125ml reduced fat soured cream
1 teaspoon coarse grained mustard
1 tablespoon honey
1 tablespoon passata
1 teaspoon Worcestershire sauce
4 tablespoons grated mature Cheddar cheese
1 avocado, peeled, pitted and sliced
60g roasted cashews
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In a large bowl, combine 3 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons passata, 2 tablespoons plum sauce, 1 tablespoon Worcestershire sauce, sesame seeds and basil. Add chicken and turn to coat. Marinate in the fridge for at least 1 hour.
Bring a large pan of lightly salted water to the boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain and rinse.
Heat olive oil in a frying pan over medium heat. Cook chicken until no longer pink and juices run clear. Drain on kitchen paper. Allow to cool, then cut into bite-sized strips.
In a large bowl, whisk together mayonnaise, soured cream, mustard, 1 tablespoon honey, 1 tablespoon passata and 1 teaspoon Worcestershire sauce. Mix in cooked pasta, chicken and Cheddar cheese. Gently stir in sliced avocado and cashews just before serving.