Rigatoni alla Francese | in the mood for Chicken Francese, but want pasta instead? Make this dish! With garlic lemon breadcrumbs, this dish is lemony, it’s garlicky, it’s crunchy, and it’s loaded with flavor! 🍝 Pasta 3/4 lb rigatoni (or pasta of choice) 3 garlic cloves, minced 3 lemons, juiced 1 cup chicken broth Parsley, as needed Parmigiano, as needed EVOO, as needed 2 tbsp butter 🥖 Breadcrumbs 2 tbsp butter 3 garlic cloves, grated 1/2 cup panko 1 lemon, zested Salt to taste In a small skillet add the butter and grated garlic. Turn the head to medium, and once the garlic is sizzling add the breadcrumbs. Toss continuously until golden brown and crispy. Removed from the heat and finish with salt and lemon zest. Then set aside to cool. Bring a large pot of salted water to a boil and add the pasta. Cook until it’s 3 minutes before al dente. While the pasta cooks, add EVOO, butter, and minced garlic to a sauce pan. Stir until combined, and once the garlic is fra...