About 5 pounds chicken breast, thigh and drumsticks (or cut up whole chicken)
1 1/2 tablespoons rosemary
1 tablespoon fresh basil, chopped, or use small leaves.
1/2 cup dry Italian wine, such as Chianti
4 cups bruschetta (divided)
1 cup chicken broth
1/4 cup drained artichoke hearts, chopped
1 pound whole wheat penne, cooked
Instructions
Preheat oven to 400°F.
In a large bowl, combine 1 cup bruschetta, mushrooms, peppers and onion and add vinegar, 3 tablespoons olive oil, and a sprinkling of kosher salt and freshly ground pepper. Stir gently.
Spread this mixture in a rimmed cookie sheet and roast about 50 minutes, stirring every 15 minutes or so, until onions are browned and vegetables are no longer crisp.
Remove from oven and set aside. Set oven heat to 350°F.
In a bowl, combine chicken, 1 tablespoon rosemary and a sprinkling of salt and pepper. In a large frying pan, heat 2 tablespoons oil over medium-high heat.
Add chicken and brown on each side (5-6 minutes per side). Remove chicken to a glass roasting pan and set aside.
Deglaze the pan with wine, boiling the wine until reduced by half and scraping up the browned scraps on the bottom of the pan. (This should go quickly.)
Stir in remaining bruschetta and chicken broth. Reduce heat and simmer 10 minutes.
Pour sauce over chicken and roast 25-35 minutes or until chicken temperature has reached 165°F.
Stir in roasted vegetables and artichoke hearts and return to oven for 5 minutes.
After cooking, sprinkle 1/2 tablespoon rosemary, basil, salt and pepper on top. Serve over penne pasta.