Chicken Vermicelli Carbonara - cooking recipe

Ingredients

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

Preparation

In a wide nonstick frying pan, combine onion, fennel seed 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.
Add water, two 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.