Step 1

Heat the oil in a large deep frying pan over medium-high heat. Add the chicken and cook, turning, for 8 mins or until browned all over. Transfer to a heatproof bowl.

Step 2

Add the onion to the same pan. Cook, stirring, for 4 mins or until onion starts to brown. Add the garlic and cook for 30 secs or until fragrant. Add the tomato, oregano, stock cubes and 2 1/4 cups (560ml) water. Bring to a simmer. Stir in the pasta. Return the chicken to the pan. Reduce heat to low. Cook, partially covered, for 25 mins or until chicken is cooked through and pasta is tender. Stir in the peas. Cook, covered, for 5 mins.

Step 3

Sprinkle with parsley to serve.