4 lbwhole chicken, cut in eighths and skinned
2 – 28 oz cans of crushed tomatoes
1 cup of chicken broth
1 large onion, peeled and diced
6 cloves of garlic, peeled and minced
1 large green pepper, diced
1/2 tsp rosemary
6 tbs olive oil
1/4 tsp red chili flakes
sea salt to taste
16 ounces GF pasta
1/2 cup grated Romano
1/2 cup fresh parsley, minced
In a Dutch oven, brown the panchetta in olive oil.
Remove and set aside.
Add onion and peppers to the pot and brown.
When they are almost done add the garlic.
Add the chicken to the pot, stirring to mix well with the vegetables.
Then add the tomatoes, wine, rosemary leaves, chili flakes, and salt.
Stir well using a wooden spoon.
Simmer partially covered for 40-45 minutes, until the chicken is cooked through.
Prepare the pasta according to package directions and drain.
Place on a large service dish.
Top with some sauce mixing well.
Place the pieces of chicken on top of the pasta and top them with some more sauce.
Sprinkle with parsley.
Serve hot topped with grated cheese.