Roast the Mushrooms and Tomatoes
Preheat the oven to 450° F
In a medium-sized bowl add the tomatoes, mushrooms, onion, garlic, oregano, 3-4 Tbsp olive oil, a strong pinch of fine grain sea salt + freshly ground black pepper
Line a baking sheet with foil (or parchment paper) and spread the sliced mushrooms and tomatoes in an even layer
Roast 25-30 minutes, or until the mushrooms are light brown and the tomato skins have begun to split
Meanwhile, cook the pasta according to the package directions until it's tender, but still firm to the bite; drain and let stand in a colander
Season the chicken with a pinch of sea salt and freshly ground black pepper
In the same pot you used to cook the pasta, heat the remaining Tbsp oil over medium-high heat.
Add the chicken to the pot and saute until brown and cooked through (~ 5 - 8 minutes)
Lower to the heat to low or simmer
Add roasted mushroom and tomatoes mix to the pot. Add the pasta, feta, Parmesan, chick broth, capers and wine; toss
Simmer, stirring occasionally (so the cheese doesn't clump), until the dish is heated through and the sauce has coated the pasta (~ 4-5 minutes).