We adapted this recipe from one we found on the Epicurious iPhone App...
Ingredients:
2 tbls. olive oil
2 large red onions, thinly sliced
2 tbls. Sherry cooking wine
1 tsp. sugar
8 ounces farfalle pasta, cooked and drained
1 c. dry white wine
1 c. chicken broth
5-6 Roma tomoatoes, cored and chopped
2 c. shredded cooked chicken (from a rotisserie chicken)
1 1/2 tbs. dried Italian herbs
3 c. baby spinach
3 oz. goat cheese, crumbled
How to make it:
1) Heat oil in a large skillet over med. high heat.
2) Add onions, sprinkle with salt and cook until they begin to brown, stirring often.
3) Reduce heat to med. low and stir in Sherry and sugar.
4) Cook until onions are browned.
5) Remove onions from skillet and reserve skillet.
6) Add wine to reserved skillet.
7) Boil until reduced to 1/2 a cup.
8) Add pasta, onions, broth, tomatoes, chicken, and Italian herbs.
9) Stir over medium heat until warmed through, about 3 minutes.
10) Stir in spinach and heat for another 2 minutes.
11) Divide among plates and sprinkle with goat cheese.
12) Serve and enjoy!
Notes:
This recipe is a little more involved than some of the others on here, but it was definitely worth it. I commented to Paul that this was a completely different set of flavors than what we normally have (no curry!). It was very satisfying and very yummy! And, you will see on the next post that we were able to use the remaining, unused, ingredients to make a completely different easy dish!
And, you may be tempted to go a different direction than the rotisserie chicken. We were too. But, once we saw how inexpensive those chickens are at the grocery store, we went for it, and were gald we did. It saved us time and money!
But, seriously, this recipe was really good. Not too difficult to make. Definitely worth it!
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