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Broccoli Spaghetti

Yield Makes 4 servings


  • 1 pound spaghetti
  • 1 large head broccoli (1/2 pound)
  • 1/4 cup olive oil
  • 2 garlic cloves, thinly sliced
  • 1/2 teaspoon kosher salt
  • 1/2 rotisserie chicken, meat shredded (2 cups)
  • Freshly ground black pepper
  • 1/2 teaspoon red pepper flakes
  • Crispy Garlic Bread

Nutrition Information

  • calcium 59 mg
  • calories 676
  • caloriesfromfat 0 %
  • carbohydrate 88 g
  • cholesterol 53 mg
  • fat 20 g
  • fiber 4 g
  • iron 6 mg
  • protein 34 mg
  • satfat 3 g
  • sodium 364 mg

How to Make It

  1. Cook the spaghetti according to the label directions and drain, reserving 1/2 cup of the cooking water.

  2. Meanwhile, cut off the broccoli stalk, peel it, and thinly slice it crosswise. Cut the remaining broccoli into small florets. Heat half the oil in a large skillet over medium heat. Add the garlic, broccoli, and half the salt and cook until the garlic is lightly browned and the broccoli is fork-tender, 4 to 5 minutes. Add the pasta, the shredded chicken, the reserved pasta water, the remaining 1/4 teaspoon salt, and a few grinds of pepper. Cook until heated through, about 3 minutes. Add the red pepper flakes and toss well. Drizzle with the remaining oil before serving. Serve with Crispy Garlic Bread.

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