Farfalle with Chicken, Tomatoes, Caramelized Onions, and Goat Cheese
Pasta
2 tablespoons olive oil
2 red onions, thinly sliced
2 tablespoons sherry wine vinegar
1 teaspoon sugar
8 oz farfalle
1 cup dry white wine
1 cup low-salt chicken broth
6 heirloom tomatoes, cored, chopped
2 cups shredded cooked chicken (from½ rotisserie chicken)
½ cup thinly sliced basil leaves
2 tablespoons chopped fresh marjoram
3 cups baby spinach
3 oz soft fresh goat cheese, crumbled
4 to 6 servings
Heat oil in heavy large skillet over med-high heat. Add onions; spinkle with salt and cook until beginning to brown, stirring often, about 8 minutes. Reduce heat to med-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 ½ 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.