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Serve immediately for the best creamy texture and fresh flavor.
This dish pairs well with a simple green salad or steamed vegetables.
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently on the stove or in the microwave, adding a splash of cream or water if needed.
Variations:
Substitute chicken fillet with turkey or firm tofu for a different protein option.
Use smoked paprika or chili flakes for a subtle spicy kick.
Replace cream with coconut milk for a dairy-free version with a tropical hint.
Add sun-dried tomatoes or olives for extra depth and texture.
FAQ:
Can I use dried tomatoes instead of fresh grated tomatoes?
You can, but rehydrate them first in warm water to blend smoothly into the sauce.
Is oyster sauce essential?
Oyster sauce adds umami richness but can be replaced with soy sauce or tamari for a vegetarian-friendly option.
What pasta types work best?
Short pastas like penne, fusilli, or rigatoni hold the sauce well, but spaghetti also works.
How can I make this dish ahead?
Prepare the sauce and chicken separately, then combine with freshly cooked pasta when ready to serve.
Can I freeze leftovers?
Freezing cream-based sauces can affect texture; it's better to refrigerate and consume within 2 days.
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