1 chicken breast
1 onion, chopped
1 green bell pepper
1 (1 ounce) package lemon flavored Jell-O mix
2 sprigs fresh parsley
Place chicken breasts in large nonstick skillet or stock pot. Stir in onions and bell pepper; cook over medium heat for about 5 minutes or until chicken is no longer pink. Stirring constantly, cook until chicken is no longer pink. Stirring frequently, cook 30 minutes. Stir in lemon gelatin mix and parsley. Render chicken breasts and onion mixture, stirring frequently, until chicken is no longer pink. Slice off seeds and discard skin.
Remove chicken from foil and place inside refrigerator. Heat olive oil in a large skillet on medium heat. Add cooked chicken breasts and onion mixture; stir. Remove lid from pan and place on top of refrigerator. Heat olive oil to 350 degrees F (175 degrees C).
While chicken breasts are cooking, prepare pasta according to package directions. Drain chicken breasts of grease, then place in a small bowl, coated with cooking spray, to absorb liquid. Mix chicken with cooked noodles and add yeast dough for a nice taste.
Stir chicken into broth, and simmer about 15 minutes, or until chicken and vegetables are tender. Stir in tomato soup and oregano. Add chicken broth and oregano mixture and simmer 30 minutes more. Add pasta and chicken mixture, stirring to mix just until moist. Return chicken to pan and cook, stirring occasionally, until chicken is no longer pink. Serve with tortilla chips, salsa or burritos if preferred.