|1||pkg PERDUE® Crispy Chicken Strips (26 oz.)|
|2||tsp lemon pepper|
|1/4||cup grated Parmesan cheese, plus extra for serving|
|4||tbsp unsalted butter|
|2||tbsp olive oil|
|2||cloves garlic, minced|
|1||lemon, zested and juiced|
|1/2||box (8-ounces) dried fettuccine, cooked|
|2||tbsp fresh basil, chopped|
|2||tbsp fresh parsley, chopped|
In a large skillet, melt the butter and olive oil. Add the garlic and lemon zest and sauté for about 30 seconds until fragrant. Stir the lemon juice.
To serve transfer herb-buttered fettuccine onto a serving platter. Top with lemon parmesan crispy chicken strips. Serve extra grated parmesan on the side if desired.
Preheat your oven to 425 degrees F. Spray a foil lined baking sheet with cooking spray. Lay the crispy chicken strips in a single layer on the baking sheet. Sprinkle the chicken strips evenly with lemon pepper and Parmesan cheese. Bake on the middle oven rack for 16 to 18 minutes, or until heated through. Internal temperature should reach 150°F to 160°F.
Add the fettuccine and toss to coat with the sauce. Add the basil and parsley, toss to combine and heat through.