Heat the vegetable oil in a large wok and sauté garlic and onion for 2 minutes. Then add the chicken, cayenne pepper and oregano and stir fry for a further 2 minutes.
Stir in the stock and add the tinned tomatoes and bring to the boil, reduce the heat and simmer for 3–5 minutes.
Stir in the pasta and the yogurt or crème fraiche.
Season with a little sea salt, cayenne pepper and black pepper and serve.
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