Szechuan Noodles with Chicken and Broccoli

Serves 4  
***NOTE*** I made this ahead, placed in refrigerator and put together in 15 minutes at supper time.

2 whole (split) chicken breast - I used a free range organic chicken (see Notes #3)
Extra Virgin Olive Oil
Kosher or good Sea Salt and freshly ground black pepper
2 large garlic cloves, chopped
1 tablespoon freshly grated ginger (see Notes #2)
3 tablespoons coconut oil
1/4 cup sesame seeds
3 tablespoons smooth peanut butter
3 tablespoons Gluten Free Soy Sauce
3 tablespoons Red Wine Vinegar
1 tablespoon local honey or coconut sugar
2 teaspoons sesame oil
1/4 teaspoon red pepper flakes
6 ounces gluten free spaghetti (I used Ancient Harvest Quiona)
*we encourage you to buy all your fresh produce from your local farmer*
2 cups broccoli florets (stems see Notes #1)
1 scallion (green onion) sliced diagonally using the white and green parts
1/2 red bell pepper, julienned (can use green but red is sweeter)
 
Directions:

1. Preheat the oven to 350 degrees
2. Place the chicken breasts on a sheet pan, skin side up.  Rub the tops with olive oil and sprinkle liberally with salt and pepper.  Roast for 35 minutes, until cooked through.  Set aside until cool enough to handle.  Remove the meat from the bones and discard the skin and bones.  Dice the chicken in bite-size pieces and set aside.
3. Meanwhile, bring a large pot of salted water to a boil and blanch the broccoli florets for 2 minutes. Drain and immediately immerse in a bowl of ice water to set the color.  Drain and set aside.
4. Place the garlic, ginger, oil, sesame seeds, peanut butter, soy sauce, red wine vinegar, honey, red pepper flakes, sesame  oil, 1/2 teaspoon black pepper in a food processor fitted with a blade or a blender.  Puree until smooth.  Set aside.
5. Add a splash of olive oil to a large pot of boiling salted water and cook the noodles for 5 minutes, add chicken, cook another 3 minutes, add vegetables, cook an final 2 minutes.  Drain.
6. Pour sauce over all and serve.

NOTES:

1. Save the stems by peeling them, dicing and adding to a bag of other reserved vegetables to use in soups and stocks.
2.  Peel your fresh ginger, put in a sealable bag or container and keep in your freezer.  It's easier to grate frozen and you don't waste as much fresh ginger that tends to go bad if not used often enough.
3. We encourage you to purchase fresh, free-range chicken locally. 

 Adapted from a recipe by Ina Garten at www.foodnetwork.com - picture from recipe on the Food Network.