Farfalle with Chicken, Tomatoes, Caramelized Onions, and Goat Cheese
Joe
This pasta is loaded with appealing flavors: sweet onions and tomatoes, tangy goat cheese, earthy spinach.
ingredients
- 2 tbsp olive oil
- 2 large red or yellow onions, thinly sliced
- 2 tbsp Balsamic or White wine vinegar
- 1 tsp sugar
- 8 oz farfalle
- 1 C dry white wine
- 1 C chicken broth
- 6 heirloom tomatoes, chopped (about 5 cups)
- 2 C shredded cooked chicken (from 1/2 rotisserie chicken)
- 1/2 C thinly sliced basil leaves
- 2 tbsp chopped fresh marjoram
- 3 C baby spinach
- 3 oz soft fresh goat cheese, crumbled
directions
- 1
Heat oil in heavy large skillet over medium-high heat. Add onions; sprinkle with salt and cook until beginning to brown (~8 minutes). Reduce heat to medium-low. Stir in vinegar and sugar; cook until onions are browned (~15 minutes). Transfer caramelized onions to bowl; reserve skillet.
- 2
Meanwhile, cook pasta in salted water until tender but still firm to bite; Drain.
- 3
Add wine to reserved skillet. Boil until reduced to 1/2 cup (3 minutes). Add pasta, onions, broth, tomates, chicken, and herbs. Season with salt and pepper. Stir over medium heat to warm through, about 3 minutes.
- 4
Divide spinach among plates. Spoon pasta over spinach. Top with crumbled goat cheese.
notes
Add in anything that sounds good - extra wine, chicken, etc.
Source: Bon Appetit
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