3 tablespoons olive oil
1 (4 ounce) cube chicken bouillon
2 tablespoons technically roasted chicken address
2 tablespoon finely shredded red cabbage
4 stalks celery, finely chopped
1 pound prosciutto for dipping
9 flour tortillas
crushed tomatoes
fresh pasta (optional)
Heat olive oil in a large skillet over medium heat. Add the chicken and cook until lightly browned on each side. Mix in beef broth and chili powder. Bring to a boil and reduce heat to medium-low. Stir in lemon juice, vinegar, sugar and basil. Reduce heat. Cover and simmer, stirring occasionally, for 15 to 18 minutes, stirring occasionally.
Pour in the chicken, vegetables, salsa and pasta and simmer 9 to 10 minutes, stirring just until vegetables are soft. Serve mixture with seasoned flour tortillas. Enjoy!