Chicken Vermicelli Carbonara
["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"]
["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."]
["onion", "fennel seed", "chicken broth", "chicken", "parsley", "egg whites", "egg", "vermicelli", "Parmesan cheese", "salt"]