Poulet de Provence Pasta

Name: Poulet de Provence Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: French
Ingredients: 30 g Olive oil; 150 g Onion; 12 g Garlic, fresh; 600 g Chicken breast halves, boneless, skinless; 6 g Kosher salt; 250 g Asparagus, fresh; 320 g Wheat pasta, whole; 240 g Tomatoes, fresh; 20 g Extra virgin olive oil; 5 g Herbes de Provence

Poulet de Provence Pasta · ready in 40 min · 4 servings · 520 kcal per serving · easy · 10 ingredients

Tender chicken sautéed with aromatic herbs, golden onions, and garlic, tossed with whole wheat pasta, fresh asparagus, and juicy tomatoes for a bright yet comforting Mediterranean-style meal.

Prep: 15 min
Cook: 25 min
Total: 40 min
Serves: 4
kcal: 520
Difficulty: easy

French Mediterranean Main dishes High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

30 gOlive oil
150 gOnion
12 gGarlic, fresh
600 gChicken breast halves, boneless, skinless
6 gKosher salt
250 gAsparagus, fresh
320 gWheat pasta, whole
240 gTomatoes, fresh
20 gExtra virgin olive oil
5 gHerbes de Provence

Equipment

stovetop, chef knife, colander, cutting board, saucepan, stock pot, tongs, wooden spoon

Instructions

Prep ingredients
Chop the onion, mince the garlic, cube the chicken breast halves, trim the asparagus, chop the tomatoes, and set out a large saucepan and pasta pot. · 10 min
What to look for: oil shimmering
Heat oil
Heat the olive oil in a large saucepan over medium heat until it shimmers. · 2 min
What to look for: oil shimmers
Sauté onion
Add the chopped onion to the saucepan and sauté over medium heat until softened. · 2 min
What to look for: onion turns translucent
Add garlic
Add the minced garlic and sauté briefly, stirring to prevent browning. · 2 min
What to look for: garlic is fragrant
Cook chicken
Add the cubed chicken breast halves and cook over medium-high heat, stirring occasionally, until mostly cooked. · 10 min
When it is done: Chicken reaches 74°C / 165°F at the thickest piece.
Season and asparagus
Stir in the kosher salt, Herbes de Provence, and asparagus, then sauté until the chicken is fully cooked and asparagus is tender-crisp. · 4 min
When it is done: Chicken reaches 74°C / 165°F.
Cook pasta
Cook the wheat pasta in a separate pot according to the package directions, then drain well. · 10 min
What to look for: pasta al dente
Finish sauce
Add the chopped tomatoes to the chicken mixture and drizzle with extra virgin olive oil, stirring gently to combine. · 1 min
What to look for: tomatoes just warmed
Toss and serve
Toss the drained pasta with the chicken and vegetable mixture, then portion onto plates and serve. · 2 min
What to look for: evenly combined

Nutrition (per serving)

kcal	520
Protein	36 g
Carbohydrates	55 g
of which sugars	6 g
Fat	18 g
of which saturated	3 g
Fibre	9 g
Sodium	480 mg

Nutri-ScoreA

Allergens

Contains: gluten, nightshades

Storage and reheating

Fridge: up to 3 days
Freezer: not recommended

Ingredient substitutions

Olive oil

avocado oil: Use for higher smoke point sautéing.

Onion

shallots: Milder and slightly sweeter flavor.

Garlic

garlic powder: Add with salt to avoid burning.

Chicken breast halves

chicken thigh: Cook slightly longer for tenderness.

Kosher salt

sea salt: Season gradually and taste.

Asparagus

green beans: Blanch briefly for tenderness.