"Caraway seeds give this dish a satisfying rye bread taste, and the spaghetti squash makes it healthier than the pasta alternative." — jenngersnaps
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1 (3 pound)
onion, thinly sliced
green bell pepper, diced
ground black pepper to taste
skinless, boneless chicken breast halves
1 (14.5 ounce) can
whole peeled tomatoes, drained
This was really good, a nice change from the usual fake spaghetti and sauce I've nearly made myself sick of.
Like the other reviewer I did not have any caraway seed on hand so I omitted it, I thought it was great, but cannot comment as to if it would be better or worse had it been included.
Otherwise I followed the recipe as close as possible. I did use red/orange pepper instead of green as that is all I have as DH doesn't like green.
Also I cooked the squash by halving it, scooping the seeds and laying it face down on a cookie sheet. I know it does well microwaving it as well and I don't think it would alter the recipe at all by altering how it was cooked before being mixed into the sauce.
Tasty! BUT, I did not have caraway seed. I made it the night before and instead of adding canned tomatoes, I topped the dish with cut up fresh tomatoes just a few minutes before serving so they were just warm and it did not make it another tomatoe meal. Really enjoyed the Paprika flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Paprika with Spaghetti Squash
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 104
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