Farfalle with chicken, tomatoes, caramelized onions, and goat cheese

Delicious and easy. The caramelized onions were amazing! I forgot to put in the chicken broth but it was still good.

Bon Appetit, June 2008

4 to 6 Servings

2 tbsp olive oil

2 large red onions, thinly sliced

2 tbsp Sherry wine vinegar

1 tsp sugar

8 oz 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 tbsp chopped fresh marjoram

3 cups baby spinach

3 oz soft fresh goat cheese, crumbled

Heat oil in heavy large skillet over medium-high 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 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.

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