Chicken Vermicelli Carbonara

• 1 large onion, finely chopped
• 1/2 tsp. fennel seed
• 1 3/4 c. low-sodium chicken broth
• 12 to 14 oz. boneless, skinless chicken thighs, trimmed of fat and cut into 1/2-inch chunks
• 1 c. finely chopped parsley
• 3 egg whites (about 6 Tbsp.)
• 1 egg
• 12 oz. to 1 lb. dry vermicelli
• 1 1/2 c. (about 6 oz.) finely shredded Parmesan cheese
• salt and freshly ground pepper

1. In a wide nonstick frying pan, combine onion, fennel seed and 1 cup of the broth. Bring to a boil.
2. Boil, stirring occasionally, until liquid has evaporated.
3. Continue to cook until browned bits accumulate in pan.
4. Add water, two tablespoons at a time, stirring until all browned bits are loosened. Continue to cook until mixture begins to brown again.
5. Repeat deglazing, using 2 tablespoons water each time, until onions are a uniformly light golden brown color.

onion, fennel seed, chicken broth, chicken, parsley, egg whites, egg, vermicelli, parmesan cheese, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=418539 (may not work)