Bring large pot of salted water to the boil. Once boiling, add penne. Cook for 10-12 min to 'al dente' or until cooked to your liking. Drain.

Meanwhile, chop chicken to cubes. Clean and slice mushrooms. Wash and chop spinach. Peel and mince garlic. Grate Parmesan. Chop parsley.

Heat non-stick pan over a medium-high heat with drizzle of olive oil and the salted butter. Once hot, add mushrooms and fry for 5-6 minutes or until well browned.

Add chicken to the pan and fry for 2-3 minutes.

Add spinach and garlic, and cook, stirring, for 2 min until the spinach becomes wilted. Sprinkle with the all purpose flour. Then gradually add milk, stirring constantly. Once boiling, reduce heat to medium. Add Parmesan (reserve some for garnish) and dried oregano. Cook for 2-3 minutes until the sauce thickens. Season with salt and pepper to taste.

Add the drained penne and the chopped parsley to the pan and give everything a good mix. Divide among plates and serve with the remaining Parmesan. If you like, finish with an extra grind of black pepper and a drizzle of olive oil.