Italian Chicken & Vermicelli

Italian Chicken & Vermicelli

4 boneless, skinless chicken breasts
1/2 bottle Italian salad dressing
2 tbsp olive oil
1 onion, chopped
1 tsp minced garlic
1/4 tsp crushed red pepper flakes
1 tsp dried basil
28-oz can petite diced tomatoes
4-oz can V-8
1 lb hot, cooked vermicelli

Pour the salad dressing over the chicken breasts in a large ziploc bag and marinate in the refrigerator overnight. Heat the oil in a large skillet. Saute the onions and garlic until tender. Add the drained chicken breasts and saute until lightly browned on both sides and completely cooked. Add the pepper flakes, basil, diced tomatoes and V-8 and simmer about 20 minutes. Serve chicken and sauce over the vermicelli.