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Farfalle with Chicken, Bacon and Tomato


  • 2 Tbsp. olive oil
  • 2 large red onions, thinly sliced
  • 2 Tbsp. sherry wine vinegar
  • 1 tsp. sugar
  • 8 oz. farfalle pasta, uncooked
  • 1 cup dry white wine
  • 1 cup reduced-sodium chicken broth
  • 6 medium tomatoes, cored, chopped
  • 1 cup diced cooked bacon
  • 2 cups shredded cooked chicken
  • 1/2 cup thinly sliced fresh basil
  • 2 Tbsp. chopped fresh marjoram
  • 3 cups baby spinach
  • 3 oz. crumbled soft fresh goat cheese


  • 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