Broccoli Spaghetti might be a good recipe to expand your main course recipe box. This recipe serves 4. Watching your figure? This dairy free recipe has 794 calories, 36g of protein, and 26g of fat per serving. If you have kosher salt, olive oil, 2 rotisserie chicken, and a few other ingredients on hand, you can make it. To use up the bread you could follow this main course with the Coffee Cake Banana Bread as a dessert.
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.