Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT 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 NOT 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. Use gluten-free pasta in this dish.


"Garlic used as it should be used is the soul, the divine essence, of cookery. The cook who can employ it successfully will be found to possess the delicacy of perception, the accuracy of judgment, and the dexterity of hand which go to the formation of a great artist." Mrs. W. G. Waters, Author

The refrigerator light goes on...

On the one hand a Fra Diavolo recipe is just a tomato sauce with heat. Fra Diavolo means "of the Devil" in Italian and bringing that heat to the sauce means it takes on a completely new character. The key is balancing the sweetness of the onions and tomatoes with the freshness of the herb flavors and the heat of cayenne pepper.

Everyone is different and you may want more or less heat. The 1/8 teaspoon of cayenne pepper is a good starting place, and you can dial that up or down depending on your own love of spicy food. The parmesan cheese and chicken help to mellow out the flavors of the sauce.

This recipe is so simple and so elegant even though it has a lot of ingredients. It's one that you can easily serve at a dinner party with a Caesar Salad and still have a lot of time for your guests (just make sure that they like spicy food). They won't even know that it's good for them.



Chicken Fra Diavolo

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

Cooking Time: 60 Minutes

This recipe can easily be multiplied and makes good leftovers. Reheat gently.

Chicken Fra Diavolo recipe from Dr. Gourmet


  • 2 tsp. olive oil
  • 2 cloves garlic (minced)
  • 1 small onion (diced)
  • 1 - 15 ounce can no salt added diced tomatoes
  • 1 cups vegetable stock
  • 1/4 cup white wine
  • 1/2 tsp. dried oregano
  • 1/4 tsp. dried marjoram
  • 1/8 tsp. cayenne pepper
  • 1/8 tsp. salt
  • 1/8 tsp. fresh ground black pepper
  • 3 Tbsp. Italian parsley (chopped)
  • 3 Tbsp. fresh basil (chiffonade)
  • 4 quarts water
  • 4 ounces whole wheat or gluten-free angel hair pasta
  • 6 ounces chicken breast (sliced into 1/2 inch strips)
  • 2 ounces Parmigiano-Reggiano (grated)

Heat the olive oil in a large sauce pan over medium heat.

Add the garlic and onion and cook, stirring frequently, until the onions are softened. Do not let the onions or garlic brown.

Add the tomatoes, water, wine, oregano, marjoram cayenne pepper, salt and black pepper.

Cook over low-medium heat for about 30 minutes until the tomatoes are soft.

Add the parsley and basil and stir. Reduce the heat to low.

Heat the water in a large stock pot over high heat. When the water comes to a boil add the pasta.

While the pasta is cooking add the chicken strips to the pan with the sauce.

Cook for about 4 minutes on one side and stir gently.

Using tongs, remove the angel hair allowing it to drain slightly and then add to the tomato sauce and chicken.

Toss well and divide between 4 plates.

Top with the grated parmesan and serve.


Nutrition Facts

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

Servings: 2

Amount Per Serving

Calories 510 Calories from Fat 153
% Daily Value
Total Fat 17g 22%
  Saturated Fat 7g 36%
  Monounsaturated Fat 4g
  Trans Fat 0g
Cholesterol 90mg 30%
Sodium 550mg 24%
Total Carbohydrates 53g 19%
    Dietary Fiber 10g 35%
    Sugars 8g
Protein 41g
Vitamin A 9% Vitamin C 38%
Calcium 9% Iron 23%
Vitamin K 110mcg Potassium 1000mg