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This lemon chicken pasta combines crispy parmesan crusted chicken with creamy fettuccine Alfredo.
First, bread your chicken cutlets using a delicious parmesan panko breading.
Next, cook your pasta.
In the meantime, pan-fry the chicken cutlets until they are golden brown and crispy.
While the chicken cooks heat your dairy-free Alfredo sauce (recipe is on the website). Then stir in the baby spinach and lemon juice.
Now combine the pasta and sauce.
Serve with your pan-fried parmesan crusted chicken. Garnish with parsley and enjoy!
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