Coumadin Safe Chicken Cacciatore



Serving size

4 ounces chicken with sauce and 2 ounces pasta
45 Minutes

This recipe can easily be multiplied and makes great leftovers.

Coumadin Safe Chicken Cacciatore


16 ounces Boneless, skinless chicken thighs
2 tsp. Olive oil
1 large White onions (sliced)
1 large Green bell peppers (sliced)
2 15-ounce can No salt added diced tomatoes
1/4 tsp. Salt
1 to taste Black pepper
1 tsp., leaves Dried basil
1 tsp., leaves Dried oregano
4 clove Garlic, raw (thinly sliced)
1/3 cup White wine
4 quart Water
8 ounce Whole Wheat Pasta (or gluten-free pasta)
1 Tbsp. Fresh parsley (chopped coarsely)
2 ounce Cheese, parmesan, 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, 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.

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GERD / Acid Reflux

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


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

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.


This is a low sodium recipe.

Recipe Notes

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.

"No man is lonely eating spaghetti; it requires so much attention."

Christopher Morley, Journalist