6 boneless, skinless chicken breast halves
1 (8 ounce) can pesto pasta
1 (4 ounce) can crushed pepper
2 teaspoons dried oregano
5 teaspoons dried basil
1 large tomato, seeded and cut into 1/2 inch strips
1 onion, sliced
5 potatoes, peeled and cubed
1 medium head cabbage
2 quarts chicken broth
1/4 cup green onions (optional)
1/4 cup chopped fresh parsley
Cover chicken with aluminum foil. Fry 6 breasts in a large skillet over medium heat for about 8 minutes each side, or until no longer pink and juices run clear.
In a medium bowl, mix pesto pasta with crushed pepper and oregano. Place chicken in pasta and toss to coat.
Meanwhile, in a large skillet, combine tomato, onion, potatoes, cabbage, broth, green onions, parsley, and chicken. Cover skillet and heat over medium heat. Bring to a boil, then reduce heat to low and simmer for about 15 minutes.