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

Pasta/Salsa

• 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

Directions

• 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.