Cut each tomato into eight wedges; set aside. Halve peppers and remove seeds; cut into strips, then cut strips diagonally in half. In a bowl, toss tomatoes and peppers with half of the oil; spread on a parchment paper-lined baking sheet. Roast vegetables in 425°F oven until starting to brown, about 45 minutes.
Meanwhile, in a pot of boiling salted water, cook rapini until tender, three to four minutes. Drain; rinse in cold water. Squeeze out excess water and set aside.
In a large skillet, heat remaining oil over medium-high; cook chicken until golden brown and cooked through. Add wine, and boil until the liquid is reduced by half. Scrape into a bowl; set aside.
Meanwhile, cook pasta in a large pot of boiling salted water according to package directions. Reserving half a mug of the cooking water, drain pasta and return to pot over medium-high heat. Add chicken and the vegetable mixture. Add rapini, olives, rosemary, chili flakes, salt and pepper, stirring to coat. Add reserved water and half of feta; toss until liquid clings to pasta to form a sauce. Sprinkle remaining feta on top.
Per serving: 364 calories, 29 g pro- tein, 14 g fat (2 g saturated fat), 21 g carbohydrates, 5 g fibre, 4 g sugars, 57 mg cholesterol, 649 mg sodium*
* Reduce sodium by using fewer olives and less feta cheese.