2 teaspoons oil
2 whole chicken breasts, skinned, halved cut into1 inch pieces
1/2 cup chopped onion
1/4 cup chopped celery
2 cloves garlic, minced
1 teaspoon basil
1/4 teaspoon basil
1/4 teaspoon pepper
1 cup water
11 can condensed chicken broth
1 (14 1/2 ounce) can sliced stewed tomatoes, undrained
1 cup corn (from 16 ounce package)
1 ounce (1/3 cup) uncooked vermicelli, broken into 2 inch lengths
2 tablespoons grated parmesan cheese
Heat oil in a large saucepan; stir-fry chicken pieces until lightly browned.
Add onion, celery and garlic; cook and stir until vegetables are crisp-tender.
Stir in basil, pepper, water, broth and tomatoes; bring to a boil.
Reduce heat; cover and simmer 5 minutes.
Stir in corn and vermicelli.
Cover; simmer 10 minutes or until thoroughly heated and vermicelli is tender.
Garnish each serving with parmesan cheese.