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Farfalle Pasta with Spinach, Mushrooms, and Caramelized Onions

Ingredients Caramelized onions 1 tablespoon olive oil 3 yellow onions , large, sliced 1/4 teaspoon salt 1 tablespoon balsamic vinegar Creamy pasta sauce 1 tablespoon olive oil 10 oz mushrooms , sliced (I used button mushrooms) 6 oz spinach 1 cup half-and-half 1 cup Parmesan cheese , shredded 1/4 teaspoon salt Pasta 8 oz farfalle pasta Instructions How to caramelize onions: Heat 1 tablespoon olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula. The onions should start to brown, but without burning. Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over onions. Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn. In total, you should have cooked onions for 30 minutes. Remove the skill
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Balsamic Chicken

Ingredients

CHICKEN TENDERS

1/3 cup balsamic vinegar

  • 1/3 cup olive oil
  • 1 teaspoon garlic powder
  • 1 zesty Italian dressing- dry packet
  • 1.5 pounds chicken tenders

VEGGIES

  • 1 head broccoli
  • 1 head cauliflower
  • 6 to 8 baby potatoes- sliced in half
  • 1 cup baby carrots
  • 1/2 pint cherry tomatoes
  • 1 teaspoon Italian seasoning
  • 3 tablespoons olive oil
  • 1 teaspoons garlic powder
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 400 degrees F. Spray a large tray with nonstick spray and set aside.
  2. Whisk together the balsamic vinegar, garlic powder, and zesty Italian dressing dry packet.
  3. Place 2/3 cup of the balsamic + Italian mixture in a large bag and add the chicken tenders. Coat and place in the fridge to marinate for at least 30 minutes and up to 6 hours.
  4. Chop the broccoli and cauliflower into small pieces.In a bowl, toss broccoli, cauliflower, potatoes and carrots with Italian seasoning, olive oil, garlic powder, and add some seasoned salt and pepper to taste. Then place veggies on the prepared pan. Roast the veggies for 10-15 minutes.
  5. Remove from the oven and flip around. Section the veggies to each side of the tray and place the chicken tenders in the center. Discard marinade that was used for the chicken. Brush the remaining 1/3 cup of the balsamic + Italian mixture over the chicken. Add the tomatoes.
  6. Return to the oven and cook for another 7-15 minutes depending on the size of your chicken. Be careful to monitor the chicken so you don't overcook it. Remember, the cooking time will largely vary based on the size of your chicken.
  7. Serve the chicken and veggies with freshly chopped parsley, if desired.


Recipes source : Click Here
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Farfalle Pasta with Spinach, Mushrooms, and Caramelized Onions

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