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Cook pasta according to package instructions until al dente. Drain and set aside.
In a large pan, sauté the chopped red onion and minced garlic in a little oil until translucent.
Add sliced bell pepper and cook for another 3–4 minutes until slightly softened.
Cut the chicken fillet into bite-sized pieces, season with salt, then add to the pan. Cook until chicken is browned and cooked through.
Stir in grated tomatoes and oyster sauce. Simmer for 5 minutes to meld flavors.
Pour in the cream and reduce heat to low. Let the sauce thicken slightly.
Add the cooked pasta to the pan and toss gently to coat everything evenly.
Remove from heat, stir in half of the grated Parmesan cheese.
Serve garnished with the remaining Parmesan and freshly chopped parsley.
Serving and storage tips:
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