2 tsp. oil
2 whole chicken breasts, skinned, boned, cut into 1" pieces
1/2 c. chopped onion
1/4 c. chopped celery
2 garlic cloves, minced
1 tsp. dried basil leaves
1/4 tsp. pepper
1 c. water
1 (10 3/4 oz.) can condensed chicken broth
0 can stewed tomatoes
1 c. frozen whole kernel corn
1 oz (1/3 c.) uncooked vermicelli, broken into 2" lengths
2 tbsp. grated Parmesan cheese

Heat oil in large saucepan (or spray with vegetable spray); 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. Makes 1 1/2 cup) servings.