1 cup water
2 tablespoons herb-seasoned dry mustard
1 tablespoon dried basil
1/4 cup Parmesan cheese
1/4 cup grated Parmesan cheese
6 skinless, boneless chicken breast halves - cooked and drained
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1 tablespoon dried oregano
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
1/2 teaspoon paprika
1/2 tsp dried basil
1/2 teaspoon dried oregano
2 teaspoons grated fresh basil leaves
1/4 teaspoon ground black pepper
1/4 teaspoon red wine vinegar
1/2 cup olive oil
salt and pepper to taste
Bring water to a boil in a large pot over medium-high heat.
Add cabbage and chow mein noodles, celery, onion and spices; reduce heat to low and boil for 15 minutes.
Return the cooked product to the liquid and stir in the cabbage and noodles, celery, onion, parsley, garlic powder, salt, pepper, salt and pepper. Simmer for 3 to 5 minutes.
Return the mixture to the liquid and simmer for another hour.