Pre-heat a fan oven to 180 degrees

Cook the pasta until it is al dente (firm) following the packet cooking instructions, drain and set aside

While the pasta is cooking in a large saucepan/casserole cooking pot, add the coconut oil over a medium heat and add the chicken

Season with a little salt and pepper

Once the chicken is cooked through and white, add the garlic and cook for another 2 minutes

Pour in the stock and the double cream

Add the cooked pasta, cover and simmer for up to 10 minutes until you have a creamy texture, stirring occasionally

Add the cheddar cheese and parmesan and stir through

Turn off the heat and add in the spinach and stir through

In a lasagne dish or oven proof dish, lightly drizzle some olive oil in the base and pour in the pasta mix and level the pasta out

Add the mozzarella over the top and place in the oven for 10-15 minutes until the the top is a light golden colour

Remove from the oven and leave to cool for a few minutes before serving up with a side of garlic bread or a big green salad