This is an easy pasta dish that will rival any fancy restaurant entree! I've tried it with chicken, then tonight with shrimp- wonderful with either! All you need to add is toasted garlic bread and you've got a wonderful meal. ENJOY! -Lisa
2 T olive oil
2 large red onions, thinly sliced
2 T Sherry wine vinegar
1 tsp sugar
8 oz farfalle pasta
1 cup dry white wine
1 cup low-salt chicken broth
6 heirloom tomatoes, cored, chopped (about 5 cups)
2 cups shredded cooked chicken (or 1 lb cooked shrimp)
1/2 cup thinly sliced basil leaves
2 T chopped fresh marjoram
3 cups fresh 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.
Divide spinach among plates. Spoon pasta over spinach. Top with crumbled goat cheese.
2 T olive oil
2 large red onions, thinly sliced
2 T Sherry wine vinegar
1 tsp sugar
8 oz farfalle pasta
1 cup dry white wine
1 cup low-salt chicken broth
6 heirloom tomatoes, cored, chopped (about 5 cups)
2 cups shredded cooked chicken (or 1 lb cooked shrimp)
1/2 cup thinly sliced basil leaves
2 T chopped fresh marjoram
3 cups fresh 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.
Divide spinach among plates. Spoon pasta over spinach. Top with crumbled goat cheese.
-4 to 6 servings.
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