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Poached Chicken & Goat Cheese over Farfalle and Spinach

Poaching chicken in wine is a wonderful technique that adds loads of flavour without adding loads of fat. In this pasta dish, the poached chicken is tossed with Romano and goat cheese, red onion, balsamic vinegar and fresh oregano to create a mouthwatering kick of flavour. This delicious dish will impress your dinner guests with its delicate textures and savoury aromas.
Serves: 4
Prep Time: 15 min
Cook Time: 30 min

Ingredients

1 ½ lb bone-in, skinless chicken breasts
1 cup dry white wine
3 cups farfalle pasta
2 cups red onion(s), thinly sliced
1 tbsp olive oil
+
2 tsp olive oil
¼ tsp salt
¼ tsp black pepper
2 tbsp balsamic vinegar
1 tsp sugar
30 cherry tomatoes
½ cup oregano, fresh, minced
4 cups baby spinach
3 oz goat cheese
¼ cup Romano cheese, grated
4 sprigs oregano

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  1. Place chicken breasts in non-stick pan, pour white wine over chicken breasts and bring to a boil on medium heat. Cover and reduce heat to low and poach for approximately 15 to 20 minutes or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

  2. Remove chicken from stock and set aside to cool. Reserve stock. You should have 1 ½ cups (375 mL) of stock. If necessary top up with white wine.

  3. Remove chicken from bone and shred or cut into bite sized pieces.

  4. Put stock in small saucepan and reduce to 1 cup (250 mL).

  5. Cook pasta in unsalted boiling water, according to package directions, until al dente.

  6. Heat olive oil in large non-stick skillet over medium-high heat. Add onions; sprinkle with salt and cook until beginning to brown, stirring often, about 5 minutes. Reduce heat and add ground black pepper, balsamic vinegar and sugar. Stir well, cover and cook until onions are browned or caramelized, stirring often, for about 15 minutes. Transfer onions to bowl; reserve skillet.

  7. Cut cherry tomatoes in half. Add reserved stock to skillet with onions, tomatoes, chicken and oregano. Toss in pasta. Stir over medium heat for about 3 minutes until well mixed and heated through.

  8. To serve divide baby spinach among four dinner plates. Top with pasta and then crumbled goat cheese. Garnish with grated Romano cheese and a sprig of fresh oregano.

Nutrition Info

Per 495 g serving Amount
Calories560
Protein53 g
Fat19 g
Saturated Fat8 g
Carbohydrate34 g
Fibre4 g
Sugar9 g
Cholesterol125 mg
Sodium480 mg
Per 495 g serving % Daily Value
Potassium28
Calcium35
Iron20
Vitamin A50
Vitamin C50
Vitamin B662
Vitamin B1234
Folate40
Zinc27