Poulet De Provence

1. In large saucepan, heat olive oil.

2. Add onion & saute 2 minutes.

3. Add garlic & saute another 2 minutes.

4. Add cubed chicken breast & saute 10 minutes, stirring occasionally.

5. Add salt & Herbes de Provence; stir.

6. Add asparagus & saute until chicken is cooked through.

7. Meanwhile, cook pasta according to package directions.

8. To finish, add chunks of tomatoes & a drizzle of extra virgin olive oil.

9. Toss chicken mixture with drained pasta & serve.

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Nutrient	Quantity
Total fats	27.3266 g
Protein	71.1003 g
Carbohydrates	383.8302 g
Energy	1996.636 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4172 g
Water	836.0761 g
Aspartic acid	1.2166 g
Calcium, Ca	287.9616 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0091 g
Lutein + zeaxanthin	836.1428 g
Fiber, total dietary	57.2889 g
Fatty acids, total saturated 22:0	0.0355 g
Carotene, beta	3012.3405 g
Niacin	40.456 mg
Vitamin A, RAE	281.4693 g
Fatty acids, total trans-polyenoic	0.0091 g
Arginine	0.5227 g
Riboflavin	1.0833 mg
Tocopherol, beta	0.5354 mg
Fatty acids, total polyunsaturated 15:0	0.0136 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.2812 g
Fatty acids, total saturated 20:1	0.0919 g
Glutamic acid	3.5749 g
Sodium, Na	95.8534 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1897 g
Total lipid (fat)	27.3266 g
Manganese, Mn	11.7085 mg
Fructose	12.1525 g
Proline	0.1537 g
Fatty acids, total saturated 16:0	3.1346 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	3.9145 g
Sucrose	4.3056 g
Choline, total	62.5895 mg
Sugars, total	36.5427 g
Serine	0.2724 g
Fatty acids, total saturated 10:0	0.0007 g
Fatty acids, total saturated 18:0	0.4416 g
Vitamin B-6	2.4181 mg
Selenium, Se	320.4215 g
Ash	12.903 g
Fatty acids, total saturated 18:1 undifferentiated	11.0488 g
Pantothenic acid	4.6245 mg
Phenylalanine	0.2831 g
Fatty acids, total polyunsaturated 22:1 c	0.0045 g
Copper, Cu	2.4918 mg
Betaine	0.8437 mg
Thiamin	2.0724 mg
Methionine	0.0692 g
Iron, Fe	17.9036 mg
Carbohydrate, by difference	383.8302 g
Phosphorus, P	1561.0713 mg
Folate, total	399.5645 g
Tocopherol, gamma	3.8192 mg
Fatty acids, total saturated 22:1 undifferentiated	0.0045 g
Lycopene	17243.3433 g
Alanine	0.2594 g
Valine	0.2531 g
Fatty acids, total saturated 18:2 undifferentiated	5.8763 g
Glycine	0.2353 g
Carotene, alpha	676.8666 g
Glucose (dextrose)	12.4363 g
Fatty acids, total saturated 14:0	0.0245 g
Zinc, Zn	12.6919 mg
Isoleucine	0.2168 g
Maltose	7.2575 g
Fatty acids, total polyunsaturated	6.298 g
Fatty acids, total polyunsaturated 17:1	0.0214 g
Leucine	0.3122 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0091 g
Tocotrienol, alpha	0.8114 mg
Vitamin A, IU	5588.7338 IU
Folate, DFE	399.5645 g
Tryptophan	0.085 g
Vitamin C, total ascorbic acid	114.2606 mg
Phytosterols	100.7465 mg
Fatty acids, total polyunsaturated 16:1 c	0.0136 g
Fatty acids, total polyunsaturated 18:1 c	1.202 g
Fatty acids, total saturated 20:0	0.0695 g
Tocotrienol, beta	6.441 mg
Starch	260.317 g
Tyrosine	0.1437 g
Vitamin K (phylloquinone)	66.3703 g
Fatty acids, total saturated	3.7413 g
Histidine	0.1546 g
Fatty acids, total monounsaturated	11.3566 g
Threonine	0.2679 g
Folate, food	399.5645 g
Fatty acids, total polyunsaturated 17:0	0.0075 g
Fatty acids, total polyunsaturated 24:0	0.0136 g
Vitamin E (alpha-tocopherol)	6.3864 mg
Fatty acids, total trans	0.0091 g
Magnesium, Mg	569.9547 mg
Lysine	0.3361 g
Potassium, K	3618.5159 mg
Fatty acids, total polyunsaturated 24:1 c	0.0045 g
Cystine	0.0888 g
Fluoride, F	17.1738 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	0.25 cup	50.66	11.2404	0.17
Olive oil	1 tablespoon	119.34	0	13.5
Onion	1 cup	64	14.944	0.16
Asparagus	1 bunch	0	0	0
Extra virgin olive oil	1 tablespoon	0	0	0
Tomato	3	120.6297	26.0694	1.3403
kosher salt	1 teaspoon	0	0	0
herbes de provence	1 tablespoon	0	0	0
chicken breast half	2 boneless	0	0	0
wheat pasta	1 lb	1642.0063	331.5764	12.1563