Heart Healthy Chicken Cacciatore

Serves 4-6 

6 boneless, skinless chicken breasts, cut into small chunks 

1 can (28 ounces) diced tomatoes; use a no salt version or freshly diced tomatoes

1 tbsp light olive oil 

1 medium sized onion, chopped 

5 carrots, peeled and diced  

4 celery ribs, diced 

2 tbsp red wine vinegar 

¼ teaspoon pepper

¾ teaspoon sage

½-1 dropper of liquid stevia (optional, for sweetener) 

1 lb spaghetti (alternatively, use spaghetti squash, grain-free noodles, or spiralized zucchini)


  1. In a large stock pot, warm the oil. 
  2. Add the onion, carrots, and celery. Stir until fragrant and the vegetables start to soften. 
  3. Add the tomatoes, vinegar, pepper, sage, and stevia. 
  4. Bring to a boil, then reduce the heat and simmer for about 20 minutes. Stir occasionally.
  5. Add the chicken and cook until it is tender, and center is cooked through.
  6. While the chicken simmers, cook and prepare your spaghetti or alternative choice, according to your liking.
  7. Serve the hot chicken mixture over warm pasta. ENJOY!

**This recipe can also be made in a crock pot/ slow cooker:

  1. Spray the crock pot with non-stick cooking spray. 
  2. On the bottom, layer the onions, carrots, and celery.
  3. Place the chicken breasts on top of the vegetables. 
  4. Sprinkle the chicken with the red wine vinegar, pepper, and sage.
  5. Pour the tomatoes on top of the chicken. 
  6. Add the liquid stevia, if desired, for a sweeter taste.  
  7. Cook on low 4-6 hours. Ensure the chicken is cooked through with no pink in the middle. Add more cook time if necessary.
  8. Before the crock pot time is complete, cook the pasta separately so it is ready by the time the crockpot has finished. 
  9. Serve the crock pot meal over warm pasta.