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Roasted Chicken Breast with Fregola tossed with Roasted Pepper Salsa


  • 3 Each-Chicken Breast-bone-in
  • To Taste-Chef Troy’s Spice Mix-or kosher salt/black pepper
  • To Cook-Olive Oil


  • 1 Pound-Fregola-or orzo, ditilini, mezze tubetti
  • To Drizzle-Olive Oil
  • ½ Cup-Yellow Onion-sliced into half moons
  • 1 Each-Red Bell Pepper-stem/seeds removed, sliced into long strips
  • 1 Each-Green Bell Pepper-stem/seeds removed, sliced into long strips
  • 1 Each-Yellow Bell Pepper-stem/seeds removed, sliced into long strips
  • To Taste-Kosher Salt/Black Pepper
  • 2 Cloves-Garlic-crushed
  • ½ Cup-Red Wine-pinot/merlot/cabernet/shiraz
  • ½ Cup-crushed tomatoes


  • Prepare salsa by warming oil over medium high heat.
  • Add peppers, seasons with salt/pepper and cook until starting to caramelize, about 5-7 minutes.
  • Add garlic, cook for one minute, stirring frequently and add wine/crushed tomatoes.
  • Cook until peppers are tender but not mushy and most of the liquid has evaporated, about 5 minutes.
  • Place in food processor and pulse until a chunky salsa consistency.
  • Place back in pan and cover to keep warm.
  • Preheat oven to 325 degrees.
  • Warm an iron skillet/oven safe pan to medium high heat.
  • Pat chicken dry, brush with oil and season.
  • Place in skillet skin side down and cook until golden brown, about 3-5 minutes.
  • Flip, cook for a couple minutes and place in oven to roast.
  • Cook until internal temperature reaches 150 degrees, about 25-30 minutes.
  • Remove and let rest.
  • Bring a large pot of water to a boil.
  • Add pasta and cook one minute less than instructions.
  • Drain and place back in empty pot.
  • Add roasted pepper salsa and stir to combine.
  • Cut breast off bone and slice into thick slices.
  • Place pasta on a serving platter/or individual plates and top with chicken breast slices.