1. Cook onions in oil in heavy large skillet on medium-high heat 7 to 8 minutes, stirring frequently until light brown. Reduce heat to medium-low. Stir in vinegar and sugar. Cook 13 to 15 minutes, stirring frequently, until onions are golden brown. Remove onions from skillet using a slotted spoon. Reserve pan drippings in skillet.
2. Cook pasta according to package directions to al dente; drain; set aside.
3. Add wine to drippings in skillet. Boil 2 to 3 minutes or until reduced to 1/2 cup. Stir in pasta, onions, broth, tomatoes, bacon, chicken, basil and marjoram. Cook on medium heat 2 to 3 minutes or until heated through.
4. Divide spinach evenly among 6 plates. Top with pasta mixture and crumbled goat cheese before serving.
Nutritional information per serving: Calories 712; Total Fat 36g; Saturated Fat 12g; Trans Fat 0; Cholesterol 107mg; Sodium 1372mg; Total Carbohydrate 44g; Dietary Fiber 4g; Total Sugars 9g; Protein 45g