Cook vermicelli to desired doneness as directed on package.
Meanwhile, in nonstick Dutch oven or 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 completely thawed, stirring frequently.
In small bowl, combine milk, cornstarch, bouillon, garlic powder and basil; blend well. Add to chicken mixture; mix well. Bring to a boil, stirring constantly. Gently stir in tomatoes. Remove from heat.
Drain vermicelli; stir into chicken mixture. Sprinkle with Parmesan cheese.