Farfalle with Chicken, Tomatoes, Caramelized Onions, and Goat Cheese
A sophisticated pasta dish featuring bow-tie pasta tossed with shredded chicken, sweet caramelized onions, fresh heirloom tomatoes, and creamy goat cheese, all served over a bed of baby spinach. The combination of fresh herbs and white wine creates a light yet flavorful sauce.
Ingredients
- •2 tablespoons olive oil
- •2 large red onions
- •2 tablespoons Sherry wine vinegar
- •1 teaspoon sugar
- •8 ounces farfalle
- •1 cup dry white wine
- •1 cup low-salt chicken broth
- •6 whole heirloom tomatoes
- •2 cups shredded cooked chicken
- •½ cup thinly sliced basil leaves
- •2 tablespoons chopped fresh marjoram
- •3 cups baby spinach
- •3 ounces soft fresh goat cheese
- •crumbled
Cooking Instructions
- 1.
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.
23 min
- 2.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
10 min
- 3.
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.
6 min
- 4.
Divide spinach among plates. Spoon pasta over spinach. Top with crumbled goat cheese.
2 min
