4 chicken breasts, chopped
15 ounces alfajores, cut into 1/2 inch strips
4 whole peeled tomatoes
1/2 cup chopped onion
4 cups canned tomato paste
1/2 cup water
1 tablespoon chopped black olives
1/2 cup lettuce
In a large bowl, combine the chicken breasts, tomatoes, onion, diced tomatoes and chopped bread. Mix together well. Chill and set aside to chill.
Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Preheat a large skillet over medium heat and add enough olive oil to just cover the bottom of the pan. Pour the reserved pasta mixture over the pan and sprinkle liberally with pepper. Baste with lemon drops, if desired. Return pan to oven and cook every other minute until
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