Pasta with Chicken, Tomatoes, Caramelized Onions and Goat Cheese
Kelly Donahue
This is a great spring dish!
ingredients
- 2 tbs olive oil
- 2 large red onions, thinly sliced
- 2 tablespoons sherry wine vinegar
- 1 tsp sugar
- 8 oz farfalle pasta
- 1 cup dry white wine
- 1 cup low-salt chicken broth
- 6 tomatoes chopped and cored
- 2 cups shredded chicken
- 1/2 cup thinly sliced basil
- 2 tbs chopped majoram
- 3 cups baby spinach
- 3 oz. soft goat cheese crumbled
directions
- 1
Heat oil in a large skillet over medium high heat. Add onions and sprinkle with salt. Cook until the onions start to brown, stir often, about 8 minutes. Reduce heat to medium low.
- 2
Stir in vinegar and sugar cook until onions are browned, stirring often about 15 minutes. Transfer caramelized onions to bowl, reserve skillet.
- 3
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Stirring occasionally. Drain.
- 4
Add wine to reserved skillet. Boil until reduced to 1/2 cup, 3 minutes. Add pasta, onions and broth. Stir in next 4 ingredients. Season with salt and pepper. Stir over medium high heat to warm through about 3 minutes.
- 5
Divide among plates. Spoon pasta over spinach top with crumbled cheese.
Source: Kelly Donahue
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