Go Back
–+ servings
Gluten Free Chicken Parmesan over Dairy Free Fettuccini Alfredo

Gluten Free Chicken Parmesan and Dairy Free Fettuccini Alfredo

This dish combines a trio of Italian favorites, chicken parmesan, fettuccini alfredo, and hearty marinara sauce.
Print Pin
Course: Main Course
Servings: 2

Equipment

  • 2 stock pots
  • Large skillet
  • 2 bowl

Ingredients

Dairy Free Alfredo Sauce

  • 8 oz Dairy Free feta
  • 8 oz Dairy Free parmesan
  • pinch of nutmeg
  • 1 cup soy milk, unsweetened
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tsp minced garlic
  • 1 package Gluten Free pasta cooked according to directions

Marinara Sauce

  • 3 tbsp olive oil
  • 3 onions, diced medium
  • 1 green bell pepper, diced
  • 4 garlic cloves, minced
  • 1 tbsp oregano
  • 1 tbsp parsley
  • 1 tsp basil
  • 1 tsp marjoram
  • 28 oz tomato puree
  • 12 oz tomato paste
  • 15 oz diced tomatoes
  • dash of cayenne pepper
  • salt and pepper to taste
  • 1 tbsp sugar

Chicken Parmesan

  • 2 chicken breasts, pounded thin
  • salt and pepper to season
  • egg plus 1 tbsp water for eggwash
  • 2 cups Gluten Free breadcrumbs
  • 1 tsp Italian seasoning

Instructions

Dairy Free Alfredo Sauce

  • 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.
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!