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

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

• 2 tablespoons olive oil

• 2 large red onions, thinly sliced

• 2 tablespoons Sherry wine vinegar

• 1 teaspoon sugar

• 230g farfalle

• 240ml dry white wine

• 240ml low-salt chicken broth

• 6 heirloom tomatoes, cored, chopped (about 1200ml )

• 475ml shredded cooked chicken (from 1/2 rotisserie chicken)

• 1/2 cup thinly sliced basil leaves

• 2 tablespoons chopped fresh marjoram

• 3 cups baby spinach

• 90g soft fresh goat cheese, crumbled

How to make Farfalle with Chicken, Tomatoes, Caramelized Onions, and Goat Cheese

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.

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 120ml , 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.