Steps

1. Finely chop 30g of olives (black & green).
   🕒 02:11
2. Finely chop 4g of capers.
   🕒 03:54
3. Finely chop 3g of anchovy fillets.
   🕒 04:18
4. Finely chop Italian parsley to taste.
   🕒 04:22
5. Place 1 can of canned diced tomatoes in a bowl and crush with a fork.
   🕒 04:54
6. Shred the cooked 1 piece of chicken breast (approx. 250g), removing any tough parts or tendons.
   🕒 05:05
7. Separate 1/2 head of broccoli into florets, cutting larger ones in half. Cut the stem into bite-sized pieces as well.
   🕒 05:22
8. Bring a pot of water to a boil and start cooking 160g of spaghetti. Set the cooking time to 6 minutes and 20 seconds, which is shorter than the package instructions.
   🕒 05:52
9. In a frying pan, heat olive oil to taste with minced garlic a little and red pepper flakes a little over low heat until fragrant. The key here! Tilting the pan helps the garlic brown nicely.
   🕒 06:19
10. Add 3g of anchovy fillets, the chopped 30g of olives and 4g of capers, then add more olive oil to taste and stir-fry to infuse the oil with flavor.
    🕒 06:29
11. Add the crushed 1 can of diced tomatoes and mix.
    🕒 06:54
12. Add a little Shiro Dashi (White Soy Sauce Base) and the shredded 250g of chicken breast, and simmer briefly. The chicken is already cooked, so just heat it through.
    🕒 07:03
13. After 1 minute and 20 seconds of cooking the spaghetti, add the separated 1/2 head of broccoli florets and continue to boil for another 5 minutes.
    🕒 06:06
14. Add pasta cooking water to taste to the sauce to adjust the consistency. Add the cooked 160g of spaghetti and 1/2 head of broccoli to the sauce and toss to combine well.
    🕒 07:36
15. Plate the pasta, and garnish with 1 pack of broccoli sprouts and the chopped Italian parsley to taste. Enjoy!
    🕒 08:02