Cook the spaghetti in salted water until al dente, drain, cover and set aside.
Fry the meat in batches in oil for approx. 4 mins. per batch, remove. Add a dash of oil, sauté the onion and garlic, add the tomatoes and water, bring to the boil, reduce the heat, add the oregano, season, simmer over a low heat for approx. 10 mins.
Add the reserved chicken and peas, bring to the boil, simmer for approx. 2 mins., add the parsley. Serve the spaghetti with the sauce.