Szechuan Noodles with Chicken and Broccoli

1. 1

   Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan, skin side up.

2. 2

   Rub the tops with olive oil and sprinkle liberally with salt and pepper.

3. 3

   Roast for 35 minutes, until cooked through.

4. 4

   Set aside until cool enough to handle.

5. 5

   Remove the meat from the bones and discard the skin and bones.

6. 6

   Shred the chicken in large bite-sized pieces and set aside.

7. 7

   Meanwhile, bring a large pot of salted water to a boil and blanch the broccoli florets for 2 minutes.

8. 8

   Drain and immediately immerse in a bowl of ice water to stop the cooking and set the color.

9. 9

   Drain and set aside.

10. 10

    Place the garlic, ginger, vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, 1/2 teaspoon black pepper and the cayenne pepper in a food processor fitted with a steel blade and puree until smooth.

11. 11

    Set aside.

12. 12

    Add a splash of olive oil to a large pot of boiling salted water and cook the spaghetti according to the directions on the package.

13. 13

    Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with the sauce.

14. 14

    Add the scallions, peppers, chicken and broccoli and toss well.

15. 15

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.