Wash and dry all produce. Mince or grate the garlic. Finely chop the oregano leaves. Thinly slice the chicken into bite-sized strips and season with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add the broccoli to the pan and cook, tossing, for 4-5 minutes, until softened and bright green. Add a splash of water, as necessary, to help. Season with salt and pepper, then remove from pan and set aside. Heat another drizzle of oil in the same pan over medium-high heat. Add the chicken to the pan and cook 2-3 minutes per side, until golden brown. Remove from pan and set aside with the broccoli.

Start the sauce: Heat 1 Tablespoon butter in the same pan over low heat. Add the garlic to the pan and cook for 30 seconds, until fragrant. Add the stock concentrate, a large pinch of salt, and 2 1/2 cups water to the pan. Scrape up any browned bits from the bottom of the pan.

Add 1/2 cup milk and the spaghetti to the pan. Bring to a boil, then reduce to a simmer for 15-20 minutes, until the pasta is al dente and liquid has reduced to a creamy consistency. TIP: If the liquid absorbs before the pasta is al dente, add a splash of water.

Add the broccoli, chicken, chopped oregano, half the Parmesan cheese, and 1 Tablespoon butter to the pan. Cook, tossing, for 1-2 minutes, until warmed through. Season with salt and pepper.

Serve: Divide the pasta between bowls and garnish with the remaining Parmesan cheese. Enjoy!