Instructions: CHICKEN: cut crosswise into 1/2-inch-wide strips

In large saucepan, cook vermicelli to desired doneness as directed on package. Drain; keep warm.

Meanwhile, in Dutch oven or another large saucepan heat oil over medium-high heat until hot. Add chicken and snow peas; cook until chicken is no longer pink and snow peas are completely thawed, stirring frequently.

In small bowl, combine milk, cornstarch, bouillon, garlic powder and basil; blend well. Add to chicken mixture; mix well. Bring to a boil, stirring constantly. Gently stir in cherry tomatoes. Remove from heat; stir in cooked vermicelli. Serve immediately sprinkled with Parmesan cheese.

This attractive pasta dish can be prepared in one pan.

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