Chicken and Snow Pea Pasta

6 oz. vermicelli or angel hair, broken in fourths
2 teaspoons oil
1 lb. boneless, skinless chicken breasts, cut into ½ inch strips
6 oz. frozen snow pea pods, partially thawed
1 cup skim milk
2 teaspoons cornstarch
1 teaspoon chicken-flavor instant bouillon
½ teaspoon garlic powder
¼ to ½ teaspoon dried basil leaves
1 cup cherry tomatoes, cut into quarters
¼ cup grated parmesan cheese

Cook vermicelli to desired doneness. In large saucepan, heat oil over medium-high heat until hot. Add chicken and pea pods; cook until chicken is no longer pink and pea pods are thawed, stirring frequently. In small bowl, combine milk, cornstarch, bouillon, garlic powder and basil; blend well. Add to chicken mixture; mix well. Bring to boil, stirring constantly. Gently stir in tomatoes. Remove from heat. Drain pasta; stir into chicken mixture. Sprinkle with parmesan.

Source: Fast and Healthy Cookbook