Farfalle with Chicken, Tomatoes, Caramelized Onions, and Goat Cheese
3.8
(64)
This pasta is loaded with appealing flavors: sweet onions and tomatoes, tangy goat cheese, earthy spinach.
Ingredients
Makes 4 to 6 servings
Step 1
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.
Step 2
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
Step 3
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.
Step 4
Divide spinach among plates. Spoon pasta over spinach. Top with crumbled goat cheese.
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Reviews (64)
Back to TopHas a lot of flavor, definitely going to make again! Never had a problem of it being soupy like others; just allow it more than enough time to reduce. Enjoyed the goat cheese but love the other persons comment about feta. Also thought about adding mushrooms. Can't wait to eat the left overs!
cgmcalli
Charlottesville, Va
10/6/2011
YUCK! I wish I had avoided this recipe after reading the other reviews stating that this was no good. Even after some changes, which I hoped would clear up some of the soupiness issues, seasoning problems, etc. it was still just strange. Correction: gross. Where to start... The goat cheese, although I love goat cheese, was a compete mistake. French cheese should not go on an Italian dish. When is a French Italian fusion ever a good idea? By the end of the meal I had probably used over an ounce of parmesan just trying to mask the weird flavor combination and get it down. This recipe had no flow and the flavors didn't blend at all. What a disappointment. Especially since I'll be eating the leftovers, sans chèvre, tomorrow for lunch.
dmg1987
Boise, Id
9/5/2011
The ratio of ingredients in this recipe is absurd. Why would you add a CUP of chicken broth? This was more like a soup. As another reviewer observed, the people who liked this recipe seem to be the ones who did not make it as written. Not only was it soupy, but the flavor combinations were strange. The flavor of the caramelized onions got lost, mostly due to the very strong flavor of the marjoram. Would NOT make again.
clarityandstatic
Los Angeles, CA
7/25/2011
I make this all the time for dinner parties...it makes a lot of food and you can do it all ahead of time. BUT, I make the following alterations: Linguini or spaghetti (I use whole wheat), not farfalle. Cook the spinach (or swiss chard) with the sauce and use lots of garlic and salt. Cook out all of the liquid. We don't eat meat, so I omit the chicken and put roasted butternut squash on the top. DEEEE- LISH.
carinjacobs
Long Beach, Ca
2/18/2011
One of my favorite recipes! I've made this quite a few times, it's just so good. One tricky thing though is the caramelized onions - you've really got to keep an eye on them or they'll burn. This was my first encounter with goat cheese, and this recipe won me over; I now use goat cheese in other recipes. also, you don't really need the sherry wine vinegar, it's just as great without it.
Aspiring50sHousewife
Brisbane, Australia
1/24/2011
跟着食谱T,很失望。The finished product was soupy, bland, and lacking in appearance. I would not make this again.
augustmom07
1/15/2011
This was terrible - the flavor combination was just odd. My family endured it for dinner and I ended up throwing the left overs out immediately. Don't bother - you can come up with a better pasta salad on your own.
Anonymous
Seattle
8/26/2010
Excellent as is.....except I substituted feta.
ctunney
7/27/2010
Another delicious Summer dish! Indeed the caramelized onions are the key ingreadients to this recipe...This is a keeper too...Everyone loved it!
mpidal
Fairfax Station, Virginia
6/7/2010
This was one of my least favorite recipes I've ever made from this site. The recipe calls for an insane amount of onion to be used, even after it reduced during the caramelizing. I just didn't enjoy the flavors together at all. I have no idea why it's apparently gotten so many positive reviews. I will be deleting this one from my recipe box.
Anonymous
Austin, TX
3/21/2010
I don't usually follow recipes too closely but this time I did. Although, I added more pasta because it's clearly not enough for the amount of other ingredients. It was over all flat tasting. I should have trusted my instinct and roasted the spinach in garlic and added it to the pot at the end. This recipe needs major help. You'd be better off just winging it.
estee607
new york
3/14/2010
我不知道什么是矛盾的the reviews but skimming through it seems like most of the people who gave this recipe high marks modified the dish. I made this recipe as written and I agree with those reviewers who made the following comments: 1) Unbalanced. Think about it: 2 cups of liquid PLUS 5 cups of chopped tomato to only 8 oz of pasta with two cups of chicken? You end up with gobs of chicken and tomato in quite a bit of watery, creamy liquid (goat cheese melts) and not much pasta. My suggestion: either double the pasta OR halve the chicken, broth and wine and omit tomato seeds using only the flesh. Then it might turn out looking more like the picture and tasting better. 2) The final product isn't as good as the individual ingredients alone. The caramelized onions were lost in the soupy pasta. My suggestion--don't let them get completely brown like you would if you were making them to put on a burger. Instead, stop when the onions are browned but still dense and holding their shape. Or use sauteed shallots and garlic instead. Consider using the dark meat for more flavor. I'd leave out the marjoram, it seemed out of place. Remember to salt to taste. Maybe saute the spinach w/ some garlic and incorporate at the end rather than spooning the pasta onto raw spinach leaves. Keep the goat cheese in the fridge until you're ready to crumble on top.
Anonymous
St. Louis, MO
2/27/2010
This is tasty, but MAN does it make a lot of food! When they say 4-6 servings, they are talking very generous portions.
ValkyrieCain
1/29/2010
I used arugula instead of spinach (tasted very good) and took reviewers' suggestions to add the greens and the cheese to the hot pasta. Omitted the marjoram. I would say the result was excellent but for one thing -- careful which goat cheese you pick. Any aged goat cheese with a rind gives this dish a stinky, old-shoe flavor when it needs a nice bright flavor. I should have used a tangy fresh goat cheese. Otherwise I thought the recipe was very nice.
jennieerin73
10/29/2009
Very unbalanced.Too acidic.Too much liquid with wine, broth and 5 cups of tomatoes. Should use less tomatoes or a variety that doesn't throw off as much liquid. Heirlooms are a waste for this recipe (I prefer raw). Couldn't taste chicken OR onions. Too much work for the results.
Anonymous
Calabasas, CA
10/9/2009
