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Farfalle with Chicken, Tomatoes, Caramelized Onions, and Goat Cheese

Farfalle with Chicken, Tomatoes, Caramelized Onions, and Goat Cheese


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Ingredients

  • 2 large red onions, thinly sliced
  • 2 tablespoons Sherry wine vinegar
  • 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 ounces soft fresh goat cheese, crumbled

Recipe Preparation

  • 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.

  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.

  • Add wine to reserved skillet. Boil until reduced to 1/2 cup, 3 minutes. Add pasta, onions, broth, and next 4. Season with salt and pepper. Stir over medium heat to warm through, about 3 minutes.

  • Divide spinach among plates. Spoon pasta over spinach. Top with crumbled goat cheese.

,Photos by Mitchell FeinbergReviews Section

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Tag Archives: chicken farfalle pasta

As the More is More Mom®, I’m all about…….more flavorful pasta dinners! While my pals won’t necessarily eat foods that are “touching” or “mixed together”, Chuck, my mom and I thoroughly enjoyed this Chicken Farfalle Pasta. The beauty of this dish was that I was able to serve it deconstructed (meaning as a plain old grilled chicken breast with a side of buttered noodles) to the kids, while the rest of us loved it, bursting with flavor, as it was intended to be……

Chicken Farfalle Pasta:

3 chicken breasts, roasted or grilled, cut into bite size pieces

2 large red onions, thinly sliced

2 Tbsp white wine vinegar or Sherry vinegar

½ cup basil leaves, rough chopped

4-6 cups of loosely packed spinach or arugula

1 cup of soft, creamy crumbled cheese like goat cheese or feta

In a skillet, over medium-high heat, heat olive oil

Add onions, sprinkling with salt

Stir until they start to get soft and slightly brown, approximately 10 minutes

Reduce the heat to medium, adding

Stir onions until nicely browned and caramelized

Transfer onions to a bowl and set aside

Bring a large pot of water to a bowl

Cook the farfalle to desired doneness (we like ours mushier rather than al dente)

Bring to a boil, and maintain the heat until the wine reduces by about half


SAY CHEESE IN ITALIAN

FONTINA
- a traditional mountain cheese from the Valle d'Aosta in Piemonte. Full-fat and semi-soft with a sweetish flavor, fontina melts evenly and so is particularly good for cooking.

GORGONZOLA
- a blue cheese, originally made in Gorgonzola in Lombardia but now produced in other regions as well. It melts well and is often used in sauces. If not available, use another blue cheese.

MASCARPONE
- a cream cheese originally from Lombardia. Made with cream rather than milk, it is very high in fat. mascarpone is generally used in desserts such as tiramisu or instead of cream in sau ces. Widely available, it is usually sold in tubs.

PECORINO
- one of Italy's most popular cheeses, virtually every region produces a version. Made from sheep's milk and always by the same method, although the results varies according to the milk and aging process. Pecorino Romano is a well-known hard variety from Lazio and Sardinia.

PROVOLONE
- curd cheese made from cow's milk. The curds are spun and worked into large pear- or tube-shaped cheeses, then immersed in brine and bound with string. Available fresh or matured and eaten as a table cheese or used in cooking.

RICOTTA
- meaning "recooked". It is a soft cheese made by recooking the whey left over from making other cheeses and draining it in baskets. It is produced as a by-product of many different types of cheese and varies in fat content. Hard, salted versions are available and there is also a ricotta made from buffalo milk. Fresh ricotta cut from a wheel has a better texture and flavor than that sold in tubs.

TALEGGIO
- a mountain cheese originally from the Italian Alps near Bergamo, but now also made in other regions. Taleggio is a very good table and cooking cheese and should be eaten young - its flavor becomes more acidic with age. It is made in squares and has a pink-yellow crust and creamy center.


Pasta Primavera

Sunday March 20 th 2016 marked the bringing of another spring!

Traditionally for the Spring Equinox, I always make my Pasta Primavera, and this past equinox was no exception. Pasta Primavera is a traditional Italian dish – Primavera means spring in Italian – and this dish is made all throughout the spring to celebrate the fresh produce that has come into season and harvest after the winter. I love making Pasta Primavera because it is simple, it is elegant, it supports seasonal eating, and it is actually quite healthy since it is loaded with lots of fresh vegetables and herbs.

Because a season change just means an excuse to eat more foods.

Sound good? I know you want to make it. Great! Well, you should make MY recipe for Pasta Primavera. Whereas many other recipes for this springtime dish call for boiling, steaming, or sauteing the vegetables within it, I roast them to really intensify the flavors because roasting brings out the best in vegetables. I also add goat cheese to this dish to bring a bright tang that I think is indicative of spring which gives the dish a slight richness and definite creaminess.

It is so simple and inexpensive, yet so fresh, bright, and absolutely delicious I think you should definitely make my Pasta Primavera, and make it often! Buon Primavera!

Pasta Primavera

  • Servings: 3-4
  • Time: 30 minutes
  • Difficulty: easy
  • 2 large broccoli crowns, cut into small florets
  • 1 red bell pepper, sliced and cut into 2 inch strips
  • 1 yellow bell pepper, sliced and cut into 2 inch strips
  • 2 large carrots, sliced and cut into 2 inch sticks
  • 1 pint cherry tomatoes, halved
  • 1 tablespoon crushed or minced garlic
  • 10 medium thick asparagus spears, cut to two inches
  • 15-20 sugar snap peas
  • 1 cup basil, julienned
  • ½ pound Farfalle (bowtie) pasta or other short cut pasta
  • 1-2 tablespoons extra virgin olive oil
  • 2 tablespoons Herbs de Provence
  • ¼ cup goat cheese
  • ¼ cup grated Parmesan Cheese
  • ½ teaspoon salt
  • 1/2 teaspoon pepper

Preheat the oven to 400̊F.

Arrange the broccoli, bell peppers, carrots, and cherry tomatoes on a large baking sheet. Drizzle with the olive oil, sprinkle with the salt, pepper, Herbs de Provence, and garlic. Toss until all the vegetables are well coated and spread into a single layer. Roast for 25-30 minutes, tossing once half way through, until vegetables are tender.

Meanwhile, bring a large pot of salted water to a boil. In the last 1o-12 minutes of the vegetables cooking, add the pasta to the water and cook till al dente, about 10-12 minutes.In the last 2 minutes of the pasta cooking, add the asparagus and the sugar snap peas to the water with the pasta as well. Reserve 1 cup of the pasta water and drain the pasta, asparagus, and sugar snap peas.

Add the roast vegetables to a large pasta bowl, followed by the pasta. Add the goat cheese and parmesan cheese on top of the pasta and toss thoroughly until the cheeses melt and coat all the pasta and vegetables, using the pasta water as needed to help spread the cheese out. Toss in the basil.

Serve into individual pasta bowls and sprinkle with additional basil and parmesan cheese!


To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Cook Pasta and Prepare Ingredients

Add pasta to boiling water and cook until al dente, 10-12 minutes. Reserve ¼ cup pasta water. Drain pasta in a colander and rinse briefly to prevent sticking. Set aside. While pasta cooks, stem, seed, and cut red bell pepper into ½" dice. Mince garlic. Halve tomatoes. Pat shrimp dry and season with ¼ tsp. salt.

Cook the Shrimp

Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat. Place shrimp in hot pan and cook undisturbed until golden brown, 1 minute. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 30-60 seconds. Transfer shrimp to a plate. Reserve pan no need to wipe clean.

Cook the Red Bell Pepper

Return pan used to sear shrimp to medium heat and add 1 Tbsp. olive oil. Add red bell pepper to hot pan and stir occasionally until slightly charred, 4-6 minutes.
Season with ¼ tsp. salt and a pinch of pepper.

Make the Sauce

Add garlic to pan with red bell pepper and stir occasionally, 30 seconds. Add white wine and reserved pasta water. Cook until slightly reduced, 2-3 minutes.

Finish the Pasta

Add pasta, sour cream, shrimp, tomatoes, red pepper flakes (to taste), and half the Parmesan (reserve remaining for garnish) to pan. Stir until shrimp are warmed through, 1 minute. Remove from burner. Season with ¼ tsp. salt and a pinch of pepper. Plate dish as pictured on front of card, garnishing with remaining Parmesan. Bon appétit!

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.


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                Homemade Chicken Parmesan Recipe

                Chicken Parm like no other. Deliciously crisp breaded chicken cutlets smothered in mozzarella cheese and our homemade tomato basil sauce, then served over heaps of spaghetti. Serve it up on a platter family-style, and this just might become your Sunday tradition.

                To make egg wash, whisk together eggs, salt, pepper, chopped Italian parsley and Pecorino Romano cheese. Lightly dredge each chicken cutlet in flour. Submerge each chicken cutlet in egg wash, followed by breadcrumbs.

                Heat corn oil over medium heat for 1 to 2 minutes, or until oil is hot but not smoking. Fry the chicken cutlets for 3 to 4 minutes per side, or until golden brown. Once cooked, drain on paper towels.

                Top each cutlet with the Parmesan cheese, Rao’s Homemade® Tomato Basil Sauce and 2 – 3 slices of mozzarella cheese. Broil for 4 to 6 minutes.

                Bring a large pot of salted water to boil, cook Rao’s Homemade® Spaghetti until al dente, drain and set aside. Combine with Rao’s Homemade® Tomato Basil Sauce. Serve chicken parmesan with spaghetti, sprinkle with parmesan and parsley.


                Easy French Onion Soup

                Is there any dish more comforting than a gorgeously golden, cheesy and fragrant French onion soup? Caramelized onions, beef stock and white (or red) cooking wine mingle into a luxurious medley in this classic French dish. Your home will smell heavenly!

                This recipe was created for Holland House Cooking Wines. All opinions are my own.

                The trick to a truly amazing French onion soup, of course, lies within the rich flavor of caramelized onions. Specifically, the patience you have to sit there and stir, stir, stir, until your heaping pot of eye-watering onion slices melt into a soft, fragrant spoonful of luxurious goodness – and that is, undoubtedly, what will send your French onion soup over the edge. However, it takes a marriage of multiple ingredients to make this simple, rustic-looking soup really sing.

                Though French onion soup might require the patience and eye for caramelizing onions, it’s very beginner friendly, and was one of the first dishes I learned to cook… with zero experience in French cooking! It is easy to make and incredibly delicious with heaps of grated Swiss or Gruyere. I like to serve it with a light, lemony arugula salad or grilled vegetables. Don’t even get me started on the fabulous fragrance of this soup that will permeate your home. It is intoxicating and mouthwatering.

                I promise, and I guarantee, that the stirring will be worth it.



                Your ingredients are simple – onions, olive oil, butter, salt, pepper and garlic. Once your onions have softened, season them with salt and pepper, and add a tablespoon of butter to further enhance the flavor magic happening in your pan. Once the onions have begun to brown, add your garlic and cook for an additional minute.

                Now, my favorite part! The sizzle of deglazing a screaming hot pan.

                I have used both Holland House White Cooking Wine and Red Cooking Wine to deglaze the pan and add incredibly rich, fragrant flavor to this soup. In this particular recipe, I used the white cooking wine, which has become a staple in my pantry. I love the bright, citrusy aroma it adds to an otherwise heavy beef broth soup, and it is so useful to be able to open and then store back on my shelf. No need to open a bottle of drinking wine, just to have it go to waste! These cooking wines are one of my must-have products for keeping easy, elegant dishes like this quick to whip up on a weeknight.

                Once your cooking wine has been added, pour in your beef stock, bay leaves and thyme. Get the mixture bubbling to a simmer, and let it cook for an additional 25 minutes. It may be a little bit of a wait, but the longer cooking time will only make your soup more fragrant.

                Meanwhile, toast some baguette slices and grate your Swiss or Gruyere cheese. Top the toasts with grated cheese and place on top of individually served bowls of soup. Stick the bowls on a baking sheet under your broiler to achieve even more melted cheese goodness! The bread will soak up the broth, and the cheese will sink into the soup, creating a luxurious taste sensation that can only be described as, “mmm.”

                Try it tonight, you will love this easy spin on everyone’s favorite French classic!


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                Review

                The establishment serves a wide variety of Italian-American cuisine. The establishment provides both lunch and dinner. There are also express lunch and express dinner menus available. Express lunch and dinner is available from Mondays to Thursdays for the dine-in option, and on a daily basis for the to-go option. There is also a Lite menu, which serves meals under 600 calories. The establishment also provides dessert, wine, and drinks menus. There is a $10 three course lunch menu available from Mondays to Fridays from 11:00 a.m. to 4:00 p.m. Catering is available upon request, along with a separate catering menu. A family meals menu is also available.

                The main menu consists of Antipasti, Salads, Parmigiana Plates, Classics, Pasta, and Artisan Pizza, as well as Chicken, Beef, and Fish sections. The Antipasti section prices range from $3 to $10. This section offers Bruschetta, Spicy Ricotta Meatballs, Calamari Fritti, Stuffed Mushrooms, and Crispy Fresh Mozzarella. Salads are priced between $7 and $15, and include Caprese, Caesar, Chicken Florentine, Warm Spinach and Shrimp, Bibb and Bleu, and Parmesan Crusted Chicken Salads. The Parmigiana Plates are priced between $12 and $15. These plates include Chicken Parmesan, Blackened Chicken Parmesan, Eggplant Parmesan, and Buffalo Chicken Parmesan.

                The Classics are priced between $11 and $16, and consist of the Classic Italian Bake, Lasagna Bolognese, Fettucine Alfredo, Italian Sausage and Potatoes, and Mom’s Ricotta Meatballs and Spaghetti. The pasta dishes are between $12 and $18. Examples of dishes under the pasta section are the Lobster Ravioli, Shrimp Portofino, Mama’s Trio, Penne Rustica, Pasta Milano, and Pasta Di Mare. There is also the option to create your own pasta. The pizzas cost around $10 and $12. Pizzas served include the Pesto Primavera, Smashed Meatball, Margherita, and Farmhouse pizzas.


                Watch the video: Farfalle w. Chicken u0026 Roasted Garlic. Cheesecake Factory CopyCat Recipe. RESTAURANT REMAKE EP. 17 (May 2022).