Chicken Vermicelli Carbonara Recipe - Cooking Index
Chicken Vermicelli Carbonara Recipe - Cooking Index
Here's a creative lowfat 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.
Type: Chicken, Low Fat, Pasta, Poultry| 1 tablespoon | 15ml | Onion - finely chopped (large) |
| 1/2 teaspoon | 2.5ml | Fennel seeds |
| 1 3/4 cups | 414ml | Low-sodium chicken broth |
| 14 oz | 397g | Boneless skinless chicken thighs - trimmed of fat and cut into 1/2" chunks |
| 1 cup | 146g / 5.1oz | Finely chopped fresh parsley |
| 3 | Egg whites - (about 6 tbspns) | |
| 1 | Egg | |
| 12 oz | 340g | Dry vermicelli - to 1 pound |
| 1 1/2 cups | 219g / 7.7oz | Finely grated Parmesan cheese - (about 6 ounces) |
| Salt | ||
| Black pepper, freshly ground |
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. This recipe serves 6 to 8.
Content per Serving:
calories .. 408 total fat .. 11 g saturated fat .. 5 g
carbohydrates .. 46 g protein .. 30 g cholesterol .. 93 mg
sodium .. 491 mg
Calories From:
fat .. 24% carbohydrates .. 46% protein .. 30%
Source:
SUNSET LOW-FAT COOKBOOK by the Editors of Sunset Books (c) 1992 - Sunset Publishing Corporation, Menlo Park, CA - 112 pages - $8.95 - As reprinted in the Jul/Aug, 1992 issue of Cookbook Digest
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