Special Diet Information

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

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

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. 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 350F.

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.

Nutrition Facts

Serving size = 4 ounces chicken with saucer and 2 ounces pasta

Servings = 4


Amount Per Serving

Calories 470 Calories from Fat 101
  % Daily Value
Total Fat 11g 18%
    Saturated Fat 4g 20%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 102mg 34%
Sodium 489mg 20%
Total Carbohydrates 56g 19%
    Dietary Fiber 8g 33%
    Sugars 7g
Protein 37g
Vitamin A 25% Vitamin C 150%
Calcium 26% Iron 29%
Vitamin K 18 mcg Potassium 838 mg
Magnesium 143 mg