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

3.8

(78)

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Farfalle with Chicken, Tomatoes, Caramelized Onions, and Goat CheeseMitchell Feinberg

This pasta is loaded with appealing flavors: sweet onions and tomatoes, tangy goat cheese, earthy spinach.

Recipe information

  • Yield

    Makes 4 to 6 servings

Ingredients

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

Preparation

  1. Step 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.

    Step 2

    Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.

    Step 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.

    Step 4

    Divide spinach among plates. Spoon pasta over spinach. Top with crumbled goat cheese.

TagsPastaFarfalleChicken BreastChickenPoultryGoat CheeseCheeseDairyTomatoVegetableRed OnionOnionRoot VegetableMainStarterDinnerNut FreeQuickWeeknight MealsBon Appétit
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