| • | Cook one pound spaghetti as per the label directions.
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| • | Drain and reserve 1/2 cup cooking water.
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| • | Cut and peel broccoli stalk and slice it thinly crosswise.
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| • | Chop the remaining portion of the broccoli into small florets.
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| • | Heat half of the olive oil in a skillet over medium heat.
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| • | Add broccoli, garlic and half the salt.
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| • | Simmer till the garlic turns light brown and the broccoli become tender.
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| • | Add the shredded chicken, pasta, pasta water, remaining 1/4 tsp salt and a few grinds of pepper.
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| • | Cook for about 3 minutes.
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| • | Add red pepper flakes and toss to mix well.
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| • | Sprinkle with the oil.
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| • | Serve Broccoli Spaghetti with crispy garlic bread. |
