Chicken Vermicelli Carbonara

1. 1

   In a wide nonstick frying pan, combine onion, fennel seed and 1 cup of the broth. Bring to a boil.

2. 2

   Boil, stirring occasionally, until liquid has evaporated.

3. 3

   Continue to cook until browned bits accumulate in pan.

4. 4

   Add water, two tablespoons at a time, stirring until all browned bits are loosened. Continue to cook until mixture begins to brown again.

5. 5

   Repeat deglazing, using 2 tablespoons water each time, until onions are a uniformly light golden brown color.

* Per serving · 4 servings · Values may vary.

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