Add all of your ingredients to a pot over medium-low heat.
Continue to gently stir until the cheeses are dissolved and melt into the soy milk.
Add your fettuccini and toss to combine.
Marinara Sauce
In a large stock pot over medium heat, add oil, onions, and bell pepper.
Sauté the vegetables until softened, 5-8 minutes.
Add the rest of the ingredients and turn the heat to low. Simmer for at least an hour. Marinara should thicken, reduce in volume, and deepen in color.
Adjust to taste for salt and pepper.
Chicken Parmesan
In one bowl combine the breadcrumbs and Italian seasoning.
Add egg wash to a separate bowl.
Season the chicken breasts with salt and pepper, and then dip into the egg wash followed by the breadcrumbs.
In a large skillet heat 1/2 cup of vegetable oil over medium heat.
Add the chicken and cook each side 5-7 minutes until golden brown and crispy. The internal temp should read 165.
Remove to a paper towel lined plate and sprinkle with kosher salt and a little extra of the herb seasoning. Enjoy!
Notes
The marinara sauce can be frozen. Allow to cool completely and then portion into freezer bags. Freeze on a cookie sheet until just set and then you can stack them up in your freezer.