Name: Farfalle with Chicken, Tomatoes, Caramelized Onions, and Goat Cheese
Yield: 4 to 6 Servings
Ingredients: 2 tablespoons olive oil; 2 large red onions, thinly sliced; 2 tablespoons Sherry wine vinegar; 1 teaspoon sugar; 8 ounces 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 tablespoons chopped fresh marjoram; 3 cups baby spinach; 3 ounces soft fresh goat cheese, crumbled

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