How to Make Chicken and Broccoli Spaghetti

by Wendy Cheng

Supplies

  • 454 Grams Spaghetti
  • 225 Grams Large head broccoli
  • 60 Milliliters Olive Oil
  • 2 Garlic Cloves
  • 2.50 Milliliters Salt
  • 473 Grams Rotisserie Chicken, meat shredded
  • 1 Pinch Freshly ground black pepper
  • 1 Pinch Red Pepper Flakes
  • Instructions

    Step 1

    Ingredients you will need.

    Step 2

    The equipments you will need include a large saucepan, a skillet, a cutting board, a scale, a peeler, chef's knife, a 250mL measuring cup/liquid measure, and a spatula.

    Step 3

    Cook the spaghetti according to the package directions.

    Step 4

    Drain the spaghetti.

    Step 5

    Reserve 250mL of the cooking water.

    Step 6

    Cut off the broccoli stalk, peel it, and thinly slice it crosswise. Cut the remaining broccoli into small florets.

    Step 7

    Heat half of the oil in a skillet over medium heat.

    Step 8

    Add the broccoli, garlic, and 1.25mL of salt and cook until garlic is lightly browned and broccoli is fork-tender. Approximately 4-5 minutes.

    Step 9

    Add the pasta, reserved pasta water, chicken, remaining 1.25mL of salt, and a few grains of pepper. Cook until heated through. Approximately 3 minutes.

    Step 10

    Add a few more grains of red pepper and toss well. Adjust to your own tasting. Drizzle with the remaining oil before serving.

    Step 11

    Serve and enjoy! :)