Broccoli Spaghetti

Recipe from

Nutritional 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


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


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

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.


Kay Chun,

Meals Made Easy

February 2004