1
Heat oil in heavy large skillet over mediumhigh heat.
2
Add onions; sprinkle with salt and cook until beginning to brown, stirring often, about 8 minutes.
3
Reduce heat to medium-low. Stir in vinegar and sugar; cook until onions are browned, stirring often, about 15 minutes.
4
Transfer caramelized onions to bowl; reserve skillet.
5
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
6
Add wine to reserved skillet. Boil until reduced to 1/2 cup, 3 minutes.
7
Add pasta, onions, broth, and next 4 ingredients. Season with salt and pepper. Stir over medium heat to warm through, about 3 minutes.
8
Divide spinach among plates. Spoon pasta over spinach. Top with crumbled goat cheese.

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Nutrition Facts
Serving Size 1 (414g) Recipe makes 4 servings The following items or measurements are not included below: sherry wine vinegar fresh marjoram
Calories 555
Calories from Fat 158		(28%)
Amount Per Serving		%DV
	Total Fat 17.6g	27%
	Saturated Fat 5.8g	29%
	Monounsaturated Fat 8.1g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.0g
Cholesterol 62mg		20%
Sodium 181mg		7%
Potassium 706mg		20%
Total Carbohydrate 56.1g		18%
	Dietary Fiber 4.2g	16%
	Sugars 7.0g
Protein 32.2g		64%
Vitamin A 3193mcg		63%
Vitamin B6 0.7mg		32%
Vitamin B12 0.3mcg		5%
Vitamin C 16mg		28%
Vitamin E 1mcg		6%
Calcium 116mg		11%
Iron 4mg		26%
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Farfalle With Chicken, Tomatoes, Onions, & Goat Cheese