Szechuan Noodles w/ chicken and broccoli

3 whole (6 split) chicken breasts, bone-in, skin on
Good olive oil
kosher salt & black pepper
1 bunch broccoli, cut into florets, stems discarded
6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/2 cup creamy peanut butter
1/2 cup soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar
1/4 cup honey
1/2 tsp. asian hot chile oil
2 Tb. dark toasted sesame oil
1/8 teaspoon cayenne pepper
1 pound spaghetti
4 scallions, sliced diagonally (white and green parts)
1 yellow bell pepper, julienned
1 red bell pepper, julienned

Preheat oven to 350F. Place chicken breasts on sheet pan, skin side up. Rub the tops with olive oil and sprinkle liberally with salt and pepper. roast for 35 min. Set aside until cool enough to handle. Remove meat from bones and discard skin and bones. Shred chicken into large bite-sized pieces and set aside.

Meanwhile bring large pot of salted water to a boil and blanch broccoli for 2 minutes. Drain and immediately immerse in ice water to stop cooking and set color. Drain and set aside.

Place garlic, ginger, vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, 1/2 tsp black pepper and cayenne in food processor and puree until smooth. Set aside

Add a splash of olive oil to large pot of boiling salted water and cook spaghetti according to directions. Drain. Place in large bowl and while still warm, toss with the sauce, add the scallions, peppers, chicken and broccoli and toss well. Serve warm or at room temperature. 10 1-cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user LAHOULE.