1 (10.75 ounce) can Italian-style pasta
1 teaspoon olive oil
1 fresh lemon, juice reserved
1/4 cup lemon juice
2 cloves garlic, minced
1 1/4 cups minced onion
2 jalapeno jalapeno pepper, seeded and minced
1 teaspoon dried oregano
5 (3.5 ounce) cans chicken broth
1/4 cup white wine
1 (3 ounce) can pineapple juice
1 (20 ounce) can peeled and diced pineapple
8 skinless, boneless chicken breast halves
1 (12 ounce) can corn tortilla chips
Preheat oven to 350 degrees F (175 degrees C). Place pasta in a small resealable plastic bag.
Melt butter in a large skillet over medium heat. Stir in lemon juice, garlic and lemon zest. Cook, stirring frequently, 30 to 45 minutes, or until pasta is cooked through. Stir in onions and green bell pepper. Cook 10 minutes, stirring occasionally, until onions are golden and vegetables are tender.
Stir chicken into the skillet with the olive oil