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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Those who are allergic to gluten should use gluten-free pasta in this dish.

"No man is lonely eating spaghetti; it requires so much attention."
-Christopher Morley, Journalist

The refrigerator light goes on...

There are so many variations on this recipe it's amazing. I started working on it about 6 months ago and found recipes with all different ingredients. Some had onions, peppers, mushrooms, different pastas, boneless chicken, bone in, skin on and skin off. The result for me was to make it as simple as possible for you to make and to eat. Peppers, onions but no mushrooms. Dried herbs and great parmesan and it all comes together to be warm and comforting.

Portion Size

Eating healthy is as much about the amount of food you eat as any other issue.  Throughout this book this heading appears to highlight the serving sizes of different foods – eggs, meats, fish, rice as well as pasta. 

A serving size of pasta is two ounces (the amount in the Nutrition Facts on a box or bag of pasta).  Since the standard box of pasta is one pound, there are eight servings in a box with each serving having about 200 calories. 

There is usually not much fat in pasta, about a gram or so per serving.  Most pasta is simply flour and water.

Chicken Cacciatore - Coumadin Safe Version

Servings = 4 | Serving size =4 ounces chicken with sauce and 2 ounces pasta

Cooking Time = 45 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes great leftovers.

1 lb	boneless skinless chicken thighs
2 tsp	olive oil
1 large	onion (sliced)
1 large	bell pepper (sliced)
2 15 ounce can	no salt added diced tomatoes
1/4 tsp	salt
	fresh ground black pepper (to taste)
1 tsp	dried basil
1 tsp	dried oregano
4 cloves	garlic (peeled and crushed)
1/3 cup	white wine
4 quarts	water
8 ounces	whole wheat or gluten-free pasta (shape of your choice)
2 ounces	Parmigiano-Reggiano (grated)

Trim any excess fat from the chicken. Cut into pieces no larger than about 1 inch on a side.

Place 1 teaspoon of olive oil in a large skillet over high heat. When the oil is hot, add the chicken. Cook, turning occasionally, until all sides are lightly browned. Remove the chicken to a plate.

Preheat the oven to 350°F.

Add the second teaspoon olive oil to the pan. Add the sliced onion and cook for about 5 minutes, stirring frequently.

Add the peppers and cook for about three minutes.

Add the tomatoes, salt, pepper, basil, oregano, garlic and white wine. Stir well.

Cover and place the pan in the oven. Cook for about 15 minutes and stir. The chicken should cook for a total of 30 minutes in the oven.

While the chicken is cooking, place the water in a medium stock pot over high heat. When it boils, add the pasta and cook until the pasta is done (about 12 – 15 minutes). Drain the pasta and divide among four plates, then top with the chicken and sauce.

Sprinkle with the grated parmesan and serve.