1 (12 ounce) package baby green corn tortellini pasta
1 (10 ounce) can diced green chile peppers, drained and seeded
1 medium head iceberg lettuce, diced
2 (8 ounce) cans chicken broth
2 tablespoons olive oil
1 tablespoon tomato paste
1/2 teaspoon salt
3 tablespoons fresh lemon juice
1/4 cup olive oil
2 pounds skinless, boneless chicken breast halves
1 (10 ounce) can or bottle Italian-style salad dressing
2 tablespoons olive oil
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.
In a large bowl, combine peppers, green chile peppers, lettuce, chicken broth, olive oil, tomato paste, salt, lemon juice and olive oil. Mix well, cover and refrigerate for at least 1 hour before serving.
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