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- Farfalle with Chicken, Goat Cheese, Tomatoes and Onions
- (Farfalle con Pollo, Formaggio di Capra, Pomodori e Cipolle)
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- Ingredients:
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2 cups shredded cooked chicken (from 1/2 chicken)
3 ounces soft fresh goat cheese, crumbled
3 cups baby spinach
6 heirloom tomatoes, cored, chopped (about 5 cups)
2 large red onions, thinly sliced
2 tablespoons extra virgin olive oil
2 tablespoons Sherry wine vinegar
1 teaspoon sugar
1 cup dry white wine
1 cup chicken broth
1/2 cup thinly sliced basil leaves
2 tablespoons chopped fresh marjoram
8 ounces farfalle pasta
Directions:
Heat olive oil in a heavy large skillet over medium high heat.
Add onions.
Sprinkle with salt and cook until they begin to brown, stirring often, about 8-9 minutes.
Reduce heat to medium-low.
Stir in vinegar and sugar.
Cook until onions are browned, stirring often, about 12-15 minutes.
Transfer caramelized onions to a bowl.
Reserve skillet.
Cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally.
Drain.
Add wine to the reserved skillet.
Boil until it is reduced to 1/2 cup, 3-4 minutes.
Add the pasta, onions, broth, tomatoes, chicken, basil leaves and fresh marjoram.
Season with salt and pepper.
Stir over medium heat to warm through, about 3-5 minutes.
Divide spinach among the plates.
Spoon the pasta over the spinach.
Top with the crumbled goat cheese. Makes 4 to 6 servings.
That's it!
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