Instructions: 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.

Comments: Heres 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.

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