- 2 1/2 pounds bone-in and skin-on chicken breasts (also known as split chicken breasts)
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 4 medium or 2 very large garlic cloves peeled and smashed (but not chopped)
- 15 thin slices of pepperoni
- 1/2 pound yellow onion cut into thick half slices
- 3/4 pound mixed bell peppers sliced into thick strips vertically (red, yellow, orange or green, any combination)
- 1/4 cup stemmed and thickly sliced jarred pepperoncini, drained
- 1 teaspoon dry basil
- 1 teaspoon dry oregano
- Pinch red pepper flakes
- 1 28–ounce can crushed tomatoes (we like Pastene or Cento kitchen ready San Marzano)
- 1 cup water
- 1 pound gemelli pasta, or your favorite pasta
- 2 tablespoons fresh parsley chopped