Cold Chicken and Pasta

4-6 chicken breasts


2 to 2 1/2 cups water


6 oz vermicelli (or another thin pasta)

1 pint cherry tomatoes (optional)


2 chicken bouillon cubes


1/4 cup chopped onion


1 can small green peas, early peas (drained)








Dissolve bouillon in water. Simmer chicken and onion in bouillon until done, ~45 minutes. Strain to reserve broth. Remove chicken and allow to cool and chop coarsely. Break vermicelli in to 2 pieces. Add enough water to broth to cook pasta according to package directions.








DRESSING:


1 1/2 tbsp grated onion


1/3 cup oil


1 1/2 tbsp sugar


1 1/2 tsp dried basil


3 tbsp red wine vinegar


3 tbsp lemon juice


1 1/2 tbsp season salt








While pasta is cooking combine ingredients for the dressing mixing well. When pasta is done, drain thoroughly and mix with chicken and dressing. Add peas and toss. Refrigerate at least 2 hrs. Toss in tomatoes when ready to serve if using them.


*The picture shows ham instead of chicken, I haven't tried it with ham before*


** This recipe is complements of my Mom, Thanks**