| • | 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 strip broccoli stalk and slicing up it thinly crosswise.
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| • | Chop the left over piece of the broccoli into little florets.
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| • | Heat one-half of the olive oil in a skillet all over normal heat.
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| • | Add broccoli, garlic and one-half the salt.
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| • | Simmer until the garlic changes light brownish and the broccoli turn tender.
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| • | Add the chopped chicken, pasta, pasta water, left over 1/4 tablespoon table salt and a few grinds of pepper.
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| • | Cook for about 3 minutes.
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| • | Add reddish 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.
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