Ingredients for Poulet De Provence
- 2 tablespoons olive oil
- 1 medium onion, chopped
- Fresh Garlic
- Boneless Skinless Chicken Breast Halves
- Kosher Salt
- 1 tablespoon herbes de Provence
- Fresh Asparagus
- Whole Wheat Pasta
- Fresh Tomatoes
- 1 tablespoon extra virgin olive oil
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How to Make Poulet De Provence
- Heat 2 tablespoons of olive oil in a large saucepan over medium heat.
- Add 1 medium chopped onion and sauté for 2 minutes, until softened.
- Add 2 minced cloves of garlic and sauté for another 2 minutes, until fragrant.
- Add 1.5 lbs of 1-inch cubed chicken breast and sauté for 10 minutes, stirring occasionally, until lightly browned.
- Stir in 1 teaspoon of salt and 1 tablespoon of herbes de Provence.
- Add 1 pound of trimmed asparagus to the saucepan.
- Continue to cook, stirring occasionally, until the chicken is cooked through (internal temperature reaches 165°F) and the asparagus is tender-crisp (about 5-7 more minutes).
- Meanwhile, cook 1 pound of pasta according to package directions.
- Once the chicken and asparagus are cooked, stir in 1 cup of halved cherry or grape tomatoes and 1 tablespoon of extra virgin olive oil.
- Drain the cooked pasta and add it to the chicken mixture. Toss gently to combine.
- Serve immediately and enjoy your delicious Poulet de Provence!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
10g
Fat
4g
Carbs
16g
