Heat the oil in a large frying pan over medium heat.

Cut chicken in 1 inch cubes.

Sauté the onion until it begins to soften.

Add the chicken and cook until it begins to take on a bit of colour.

Add the mushrooms, garlic, basil, oregano, salt and pepper.

Stir in the flour and cook for a minute.

Add the milk, a bit at a time, cooing and stirring until the sauce comes to the boil.

When the sauce begins to thicken, stir in the mustard, 1 cup of boiling water and the pasta.

Let the pasta cook in the sauce on a low boil for about ten minutes.

Add the frozen vegetables and cook for four to five minutes or until the pasta is al dente.

Serve in warmed bowls.