Step 1

In a large, deep frying pan, heat the oil over a medium heat. When it's hot, carefully add the chicken pieces and a good sprinkling of pepper. Cook for 5 minutes stirring occasionally until all sides are starting to colour.

Step 2

Reduce the heat and add the garlic, sun dried tomatoes, oregano and paprika. Stir for 3-5 minutes until the garlic is softened.

Step 3

Add the pasta and stock and give everything a good stir and put the lid on. Cook for 15-20 minutes, stirring occasionally, until the pasta is cooked and most of the liquid has been absorbed.

Step 4

Turn the heat to the lowest setting add the spinach and cream and stir very well for 1-3 minutes until the spinach is wilted and the cream is heated through. Check the chicken is cooked through and add more salt and pepper if needed.

Step 5

Turn off the heat and stir in the parmesan.