CookEatShare is also available in English
Cerrar

Receta Chicken Vermicelli Carbonara

click to rate
0 votos | 1571 views
Raciónes: 6

Ingredientes

Cost per serving $1.83 view details
  • 1 lrg Onion finely minced
  • 1/2 tsp Fennel seeds
  • 1 3/4 c. Low-sodium chicken broth
  • 14 ounce Boneless skinless chicken thighs trimmed of fat and cut into 1/2" chunks
  • 1 c. Finely minced fresh parsley
  • 3 x Egg whites (about 6 tbspns)
  • 1 x Egg
  • 12 ounce Dry vermicelli to 1 lb.
  • 1 1/2 c. Finely grated Parmesan cheese (about 6 ounces) Salt Black pepper, freshly grnd

Direcciones

  1. In a wide nonstick frying pan, combine onion, fennel seeds, and 1 c. of the broth. Bring to a boil; boil, stirring occasionally, till liquid has evaporated. Continue to cook till browned bits accumulate in pan; then add in water, 2 Tbsp. at a time, stirring till all browned bits are loosened. Continue to cook till mix begins to brown again; repeat deglazing, using 2 Tbsp. water each time, till onions are a uniformly light golden color.
  2. To pan, add in chicken and 2 Tbsp. more water. Cook, stirring, till drippings begin to brown; deglaze pan with 2 Tbsp. water. When pan is dry, add in remaining 3/4 c. broth; bring to a boil. Add in parsley; keep hot over lowest heat. In a bowl, beat egg whites and egg to blend; set aside.
  3. In a 6-qt pan, cook vermicelli in 4 qts boiling water just till tender to bite (8 to 10 min); or possibly cook according to package directions. Drain well.
  4. Add in warm pasta to pan with chicken. Pour egg mix over pasta and at once begin lifting with 2 forks to mix well (Large eggs cook if you delay mixing); add in 1 c. of the cheese as you mix. Pour mix onto a hot deep platter and continue to mix till almost all broth is absorbed. Season to taste with remaining 1/2 c. cheese, salt, and pepper.
  5. This recipe serves 6 to 8.
  6. Comments: Here's a creative lowfat version of an Italian classic. Chicken stands in for the usual pork; minced onion, braised, and deglazed in fennel-seasoned broth, adds a rich, browned flavor.

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 243g
Recipe makes 6 servings
Calories 463  
Calories from Fat 153 33%
Total Fat 17.25g 22%
Saturated Fat 7.15g 29%
Trans Fat 0.12g  
Cholesterol 97mg 32%
Sodium 463mg 19%
Potassium 416mg 12%
Total Carbs 47.04g 13%
Dietary Fiber 2.6g 9%
Sugars 2.92g 2%
Protein 28.91g 46%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment