4 to 6 chicken breasts
2 chicken bouillon cubes
2 1/2 c. water
6 oz. vermicelli
1 (14 oz.) can plain artichoke hearts
1 pt. cherry tomatoes, cut in half
1 1/2 tbsp. grated onion
3 tbsp. red wine vinegar
1 1/2 tbsp. sugar
1 1/2 tsp. dried basil
1/3 c. oil
3 tbsp. lemon juice
1 1/2 tsp. salt

Dissolve bouillon cubes in water and simmer chicken and onion until chicken is done, about 45 minutes. Strain and reserve broth. Allow chicken to cool and chop coarsely. Break noodles into 2 inch pieces. Add enough water to broth to cook pasta according to package directions. Drain.

Combine grated onion, wine vinegar, sugar, basil, oil, lemon juice and salt. Mix noodles with chicken and toss with dressing. Add artichoke hearts and toss again. Refrigerate at least 2 hours or overnight. Add tomatoes before serving.