CHICKEN VERMICELLI CARBONARA
Source: Sunset Low-Fat Cookbook by the Editors of Sunset Books
Servings: 6 to 8.

Here's a creative low fat version of an Italian classic. Chicken stands in for the usual pork; chopped onion, braised, and deglazed in fennel-seasoned broth, adds a rich, browned flavor.

1 large onion, finely chopped
1/2 teaspoon fennel seeds
1 3/4 cups low-sodium chicken broth
14 ounces boneless skinless chicken thighs, trimmed of fat and cut into 1/2-inch chunks
1 cup finely chopped fresh parsley
3 egg whites (about 6 tbsp)
1 egg
12 ounces to 1 pound dry vermicelli
1 1/2 cups finely grated parmesan cheese (about 6 ounces)
salt
freshly ground black pepper

In a wide nonstick frying pan, combine onion, fennel seeds, and 1 cup of the broth. Bring to a boil; boil, stirring occasionally, until liquid has evaporated.

Continue to cook until browned bits accumulate in pan; then add water, 2 tablespoons at a time, stirring until all browned bits are loosened.

Continue to cook until mixture begins to brown again; repeat deglazing, using 2 tablespoons water each time, until onions are a uniformly light golden brown color.

To pan, add chicken and 2 tablespoons more water. Cook, stirring, until drippings begin to brown; deglaze pan with 2 tablespoons water.

When pan is dry, add remaining 3/4 cup broth; bring to a boil. Add parsley; keep warm over lowest heat.

In a bowl, beat egg whites and egg to blend; set aside.

In a 6-quart pan, cook vermicelli in 4 quarts boiling water just until tender to bite (8 to 10 minutes); or cook according to package directions. Drain well.

Add hot pasta to pan with chicken. Pour egg mixture over pasta and at once begin lifting with 2 forks to mix well (eggs cook if you delay mixing); add 1 cup of the cheese as you mix.

Pour mixture onto a warm deep platter and continue to mix until almost all broth is absorbed. Season to taste with remaining 1/2 cup cheese, salt, and pepper.