In a large frying pan or skillet, heat the oil over medium-high heat. Add the chopped onions and sauté for about 3 minutes until they turn translucent.

Stir in the chicken, salt, and pepper. Cook for an additional 3 minutes to seal the chicken, though it won’t be fully cooked yet.

Mix in the garlic, tomato puree, and red peppers. Stir everything together.

Next, add the dried pasta, oregano, Worcestershire sauce, chopped tomatoes, chicken stock, and milk. Stir well and bring to a boil. Once boiling, reduce the heat to a gentle simmer, cover with a lid or foil, and let it cook for 12-15 minutes, checking occasionally.

Once the pasta is cooked, stir in the sugar snap peas. These should be added toward the end to keep their crunch. Finally, sprinkle grated cheese over the top and place it under the grill/broiler for a couple of minutes until melted. Garnish with chopped parsley before serving.