Farfalle with Chicken, Tomatoes, Caramelized Onions & Goat Cheese

Is it just me or does Bon Appétit have the longest names on their recipes? Anyway, the June issue had a section called Pasta in a New Light & I think we bookmarked every single recipe in it to try. This one was full of so many of our favorite flavors like caramelized onion & goat cheese plus its good use for leftover chicken. We really liked how the onions tasted caramelized in the sherry vinegar. I felt the marjoram overpowered the flavor of everything else & next time I'll leave it out. This is a good dish if you are worried about eating too much pasta, each serving is only 1.5 oz of pasta & is filled out by the spinach & tomatoes.


2 T olive oil
2 large red onions, thinly sliced
1 t sugar
8 oz farfalle
1 c dry white wine
1 c chicken broth
6 tomatoes, cored & chopped (the recipe called for heirloom, we just used what we had)
2 c cooked, shredded chicken
1/2 c thinly sliced fresh basil
2 T chopped fresh marjoram (I'd leave it out)
3 c chopped fresh spinach
2 oz goat cheese crumbled

Cook pasta according to directions & drain. Meanwhile, heat oil in a large heavy skillet over med-high heat. Add onions and sprinkle with salt. Cook until beginning to brown, stirring often, about 8 minutes. Reduce to med-low & stir in vinegar ans sugar. Continue to cook until onions are browned, about 15 minutes. Transfer to a bowl & set aside. In the same skillet bring the wine to a boil & let reduce by half, about 3 minutes. Add pasta, onions, broth, tomatoes, chicken, basil & marjoram. Season with salt & pepper. Stir over medium heat until warmed through. Divide spinach among plates. Serve the pasta over the spinach & top with goat cheese.

Serves 6