Smoky Roasted Pepper Spaghetti with Chicken Thighs

Steps

1. Preheat the oven to 425°F (220°C) and line two sheet pans with parchment.
2. In a small bowl, stir together the smoked paprika, cumin, red pepper flakes, half the salt and the black pepper to make a spice mix.
3. On the first pan, toss the bell-pepper-red, red onion and garlic with half the olive oil, spreading the peppers skin side up.
4. On the second pan, rub the chicken thighs with a quarter of the olive oil and two-thirds of the spice mix.
5. Roast both pans for 15 minutes.
6. Toss the broccoli with the remaining quarter of the olive oil, add it around the chicken, and roast both pans 12 to 15 minutes more, until the pepper skins blister and the chicken reaches 165°F (74°C). Rest the chicken 5 minutes, then slice.
7. Meanwhile, bring the water to a boil in a large pot with the remaining half of the salt, add the spaghetti and cook until al dente, about 10 minutes. Reserve 1 cup of pasta water, then drain.
8. Blend the roasted peppers, onion and garlic with the cider vinegar, half the feta, the remaining third of the spice mix and a splash of the reserved pasta water until smooth.
9. Return the spaghetti to the pot over low heat, add the pepper sauce and toss, loosening with more reserved pasta water as needed.
10. Fold in the broccoli and sliced chicken, then top with the remaining half of the feta and the parsley before serving.