Put a large pan of water on to boil.
Heat the sunflower oil in a large, non-stick pan.
Add the cubed chicken to the pan and brown. Cook for a further 5 minutes until the largest pieces are cooked through.
When water is boiling, add pasta and cook according to packet instructions.
While the pasta is cooking, add the sliced mushrooms to the chicken and mix in well. Cook for 2 minutes.
In a bowl, quickly whisk together the soup and milk until smooth, then add this to the chicken and mushrooms. Stir well so that the sauce coats them. Bring to the boil and simmer for 3 minutes.
When the pasta is cooked and drained, stir the wholegrain mustard into the chicken mixture. Serve immediately on a bed of pasta.
Finish each plate with a sprinkle of parsley.
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