Receta Chicken Vermicelli Carbonara
by Global Cookbook

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	Raciónes: 6

Ingredientes

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

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.
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.
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.
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.
This recipe serves 6 to 8.
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.