In a saucepan, boil water and cook the linguine according to instructions on the packet.
Heat a large frying pan on medium heat and spray with 1 kcal spray.
Add in the chopped chicken breast.
Cook for a few minutes until the meat is white.
Add in the peppers, mushroom and grated garlic and cook for a further 5 minutes.
Add the mixed herbs, salt and pepper to taste.
Stir in the cream cheese and wholegrain mustard and about 50mls of water that the linguine was cooked in.
Add the pasta, fresh spinach and basil.
Stir and serve immediately.