Farfalle With Chicken Tomatoes Onions Goat Cheese Recipes

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FARFALLE WITH CHICKEN, TOMATOES, CARAMELIZED ONIONS, AND GOAT CHEESE



Farfalle with Chicken, Tomatoes, Caramelized Onions, and Goat Cheese image

Provided by Sara Foster

Categories     Chicken     Onion     Pasta     Tomato     Picnic     Low Cal     High Fiber     Graduation     Back to School     Dinner     Lunch     Goat Cheese     Basil     Summer     Healthy     Potluck     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
2 large red onions, thinly sliced
2 tablespoons Sherry wine vinegar
1 teaspoon sugar
8 ounces farfalle
1 cup dry white wine
1 cup low-salt chicken broth
6 heirloom tomatoes, cored, chopped (about 5 cups)
2 cups shredded cooked chicken (from 1/2 rotisserie chicken)
1/2 cup thinly sliced basil leaves
2 tablespoons chopped fresh marjoram
3 cups baby spinach
3 ounces soft fresh goat cheese, crumbled

Steps:

  • Heat oil in heavy large skillet over mediumhigh heat. Add onions; sprinkle with salt and cook until beginning to brown, stirring often, about 8 minutes. Reduce heat to medium-low. Stir in vinegar and sugar; cook until onions are browned, stirring often, about 15 minutes. Transfer caramelized onions to bowl; reserve skillet.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
  • Add wine to reserved skillet. Boil until reduced to 1/2 cup, 3 minutes. Add pasta, onions, broth, and next 4 ingredients. Season with salt and pepper. Stir over medium heat to warm through, about 3 minutes.
  • Divide spinach among plates. Spoon pasta over spinach. Top with crumbled goat cheese.

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