4 bundles nested vermicelli pasta, 4 1/2 oz.
3 (6 3/4 oz.) cans chunk style chicken
1 (8 1/4 oz.) can whole sm. carrots, drained
1 c. frozen peas
1 sm. onion, thinly sliced
1 (14 1/2 oz.) can chicken broth
1 tsp. dried tarragon or dried basil, crushed

In 10 inch skillet arrange bundles of nested vermicelli, undrained chicken, drained carrots, frozen peas and onion. Add chicken broth and sprinkle tarragon or basil over mixture.

Bring mixture to boiling; reduce heat. Cover and simmer for 15-20 minutes or until vermicelli is just tender. Serve immediately from skillet. 4 servings.