Ingredients
Method
- Pat the chicken dry with paper towels and season liberally with sea salt and pepper.
- Heat 2 tsp of the coconut oil in a 12-inch skillet over medium-high heat until just smoking.
- Add the chicken and cook until browned and cooked through, approximately 5 minutes.
- Transfer the chicken to a bowl.
- Add the onion, sun-dried tomatoes, garlic, anchovies, pepper flakes, and the remaining 1 tsp of oil to the fat left in the skillet.
- Cover and cook over medium-low heat until the onion begins to soften, approximately 5 minutes.
- Uncover the skillet, stir in the flour, and cook for 1 minute. Slowly whisk in the broth and simmer, covered, until the tomatoes are softened, about 2 minutes.
- Remove the lid and simmer until the sauce has thickened, approximately 5 minutes.
- Remove from heat and stir in the cooked chicken; cover and set aside until needed.
- Meanwhile, bring 4 quarts (3. 8 liters) of water to a boil in a large pot.
- Add the broccoli and 1 tbsp sea salt.
- Cook until the broccoli is bright green and tender but still crisp in the center, approximately 2 minutes.
- Using a slotted spoon, transfer the broccoli to a large plate lined with paper towels.
- Place the 16 oz (454 g) of prepared spaghetti squash in a large bowl.
- Stir in the chicken mixture with sauce, the cooked broccoli, the cheese, and the basil.
- Cover and allow to sit for 1 minute to melt the cheese and meld flavors.
- Season with additional sea salt and pepper to taste before serving. Here are the estimated nutrition facts for one serving of the Pasta with Chicken and Broccoli, based on the recipe serving 6 people.
- Cutting the Squash Safely: Raw spaghetti squash can be notoriously hard to cut. To make it safer, poke a few holes in the skin with a fork and microwave the whole squash for 3 to 4 minutes to soften the skin before slicing it lengthwise.
Avoid "Watery" Pasta: Spaghetti squash naturally holds a lot of moisture. To prevent a watery sauce, place your cooked squash strands in a colander or a clean kitchen towel and squeeze out the excess liquid before adding it to the skillet. This ensures the sauce clings to the "noodles" rather than sliding off.
The Anchovy Secret: Don't let the anchovies scare you! You won't taste a "fishy" flavor. When minced and cooked down in the oil and aromatics, they dissolve completely and provide a deep, savory umami punch that mimics the richness of Parmesan cheese.
Crisp Broccoli is Key: Because you are mixing the broccoli into the hot sauce and pasta at the end, it will continue to cook slightly. Be sure to pull it from the boiling water while it still has a "bite" (al dente) so it adds a nice texture contrast to the soft squash.
Arrowroot Thickening: Tapioca and arrowroot flour work differently than cornstarch or wheat flour. They thicken at a lower temperature and can lose their thickening power if boiled vigorously for too long. Simmer gently and remove from heat as soon as the sauce coats the back of a spoon.
Mise en Place: This recipe moves quickly once the cooking starts. Have your onions chopped, garlic minced, and liquids measured out before you heat your skillet to prevent burning the aromatics while looking for ingredients.