1 large onion, chopped
1 medium head cabbage, cut into 1/4-inch slices
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried oregano
2 1/2 teaspoons dried basil
1 teaspoon dried rosemary
1 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1 1/2 teaspoons dried basil
1/4 teaspoon dried rosemary
1 tablespoon distilled white vinegar
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 tablespoon chicken bouillon
1 tablespoon olive oil
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon dried rosemary
Preheat oven to 350 degrees F (175 degrees C).
Place onion, cabbage, salt, black pepper, oregano, basil, rosemary, oregano, basil, marjoram, rosemary, marjoram, basil, marjoram, basil, marjoram, marjoram, basil, marjoram, basil, marjoram, basil, marjoram, basil, marjoram, basil, marjoram, basil, marjoram, basil, marjoram, basil, marjoram, basil, marjoram, basil, marjoram, basil, marjoram, basil, marjoram, basil, marjoram, basil, marjoram, basil, marjoram
Heat oil in a large skillet over medium heat. Add chicken and add oil to skillet; cook and stir 2 minutes. Reduce heat and add pasta sauce.
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. Stir in chicken liquid and water. Simmer for 2 to 3 minutes, stirring occasionally.
In a small bowl, chop basil leaves. Thread basil into a large mixing bowl and whisk well. Pour sauce over chicken in large mixing bowl and toss to coat.
In a small bowl, mix olive oil, lemon juice, chicken bouillon, rosemary and rosemary. Heat olive oil mixture in large skillet over medium heat. Place chicken in pan. Cover and simmer about 5 minutes, stirring occasionally.