Heat a large Saute pan, then add Olive oil and garlic slices.
Dredge chicken thighs in seasoned flour and add to hot oil. Let chicken cook for 2 minutes until done on one side and has a little color, then turn over and add sliced peppers, and mushrooms.
Continue to saute for 3-4 minutes, mixing ingredients to insure that the peppers and mushrooms start to cook.
Add the white wine to deglaze the pan and stop the cooking.
Now add the chicken stock, marinara, artichoke hearts(along with some of the juice), pepperoni, Romano cheese and seasonings.
allow ingredients to reduce slightly 3 - 4 minutes.
Cook your pasta per instructions on the box. Remember to make it al dente’.
About two minutes before your pasta is done, begin the reheat of the Chicken Pepperoni. Add butter that has been rolled in seasoned flour (beurre manie) to the pan to thicken the sauce
Continue to heat on medium heat as you drain your pasta.
Serve the finished dish over linguine or pasta of your choice. Garnish with chopped parsley and a sprinkle of Romano cheese and enjoy!
( If the sauce appears too thick or oily, add a little water to the pan, this will help assimilate the oil, as well as thinning it out.)