Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users. Here is the Coumadin Safe Chicken Cacciatore recipe.

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.


Chicken Cacciatore

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

Cooking Time: 45 Minutes

This recipe can easily be multiplied and 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)
1/2 cup flat leaf parsley (chopped coarsely)
2 ounces Parmigiano-Reggiano (grated)

Healthy Chicken Cacciatore recipe from Dr. Gourmet

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, white wine and chicken. 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. Before serving, fold the parsley into the chicken and sauce.

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 141 mcg Potassium 838 mg
Magnesium 143 mg