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Drizzle some olive oil in a pan and add the chicken once it’s hot.
Add your paprika, oregano, garlic and sun dried tomatoes. Cook for 6 mins to get some colour, stirring regularly.
Add your pasta, stock and stir. Secure the lid on your pan and leave to simmer for 3 mins less than the pasta cooking instructions.
Stir a few times during this time so the pasta cooks evenly.
Add the coconut milk, Parmesan cheese and spinach. Stir and cook for 2-3 mins more until the pasta is perfectly cooked and the coconut milk hot.
Serve with a drizzle of extra virgin olive oil, pepper and a sprinkling of extra parmesan cheese.