Heat your oven to 250 degrees.

Generously coat both sides of the chicken thighs with salt and pepper. Then melt the butter in an oven-safe skillet over high heat. Once the butter starts to bubble add the chicken thighs. Cook each side for 2 minutes, or until golden brown. Then remove from the skillet and set aside.

Use the same skillet, keeping any drippings in the pan, reduce the heat to medium, and cook the tomatoes and pepper until soft. This will take about 3 minutes. Then stir in the white wine and tomato sauce. Add the chicken thighs back to the skillet, and top with the Parmesan.

Roast the chicken and vegetables for 45 minutes. Then serve the chicken and vegetables over fresh pasta, with extra sauce spooned over the top.