Pre-heat oven to 180C Fan

Bring a large pan of salted water to the boil, add the penne pasta, bring back to the boil then turn down to simmer gently for about 10 minutes. Drain and set aside.

Whilst pasta is cooking gently heat the olive oil in a large frying pan over a medium heat, stir in the chicken pieces, cook, stirring until they have turned white, about 5 – 6 minutes then add the milk and corn flour mixture. Bring to the boil, then turn down to simmer. Season to taste.

Keep stirring the pan until the sauce begins to thicken, about 6 minutes, then add half of the grated cheese and stir in for a further 2 minutes until combined and then stir in the baby spinach for about 3 minutes until it has wilted.

Add the pasta to the pan with the chicken and stir for combine well for about 1 minute.

Turn off the heat under the pan, again season the sauce to taste and empty the chicken, spinach and pasta mixture into a casserole dish, top with the remaining grated cheese and bake for about 15 minutes until the cheese has melted on top and is golden in colour.

Serve with a green salad.