Pasta with Caramelized Onions, Cherry Tomatoes, and Chicken

I am usually heard saying - "I don't like onions"....but that's not a true statement.  I enjoy onions, but they have to be cooked.  Not only do they have to be cooked, but they have to be cooked the right way.  They can't have any crunch left in them unless that crunch comes from caramelizing.  I like my onions to be sweet.  So, it's not that I don't like onions, it's that I'm very particular about onions.

So, when Chris heard that I was making a pasta dish with onions, he looked at me as if I had three heads.  I was a bit shocked that I was going for a pasta dish with onions as the star too, but I knew if I could get them to caramelize properly, there would be no problem at all.  Although, Chris wishes I had chopped the onions to make them finer, I actually didn't mind the thin slices.  They weren't slimey, so to me, it was a success!

Pasta with Caramelized Onions, Cherry Tomatoes and Chicken
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
1 Tablespoon olive oil
1-2 boneless, skinless chicken breasts, chopped (about 2 cups)
salt and pepper
2 Tablespoons extra virgin olive oil
1 sweet onion, thinly sliced
2 cups cherry tomatoes, quartered or halved
1/2 teaspoon Herbes de Provence
10 oz penne pasta

Directions:
In a skillet, heat 1 tablespoon olive oil over medium high heat.  Add the chicken to the skillet and season with salt and pepper.  Reduce heat to medium and cook chicken until no longer pink in the middle, about 5-8 minutes.  Remove chicken and let drain on a plate lined with a paper towel; set aside.

Wipe out skillet and return to burner.  Reduce heat to medium low and add the extra virgin olive oil.  Add the onions and as soon as you hear them sizzling, reduce heat to low and allow the onions to caramelize.  This will take anywhere from 20-50 minutes.  Stir regularly to avoid burning.  You want the onions a wonderful, dark golden color, not black.

While the onions are caramelizing, cook the pasta according to package directions; drain and set aside (keep it warm if you can).

When the onions are just caramelized, add the tomatoes and Herbes de Provence and cook just long enough to heat the tomatoes.  Season with salt and pepper and toss with pasta.  Add another tablespoon of oil if the pasta is too dry.  Serve immediately.  Enjoy!

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