Cook the pasta in a large saucepan of salted water, according to pack instructions, and then drain.
Meanwhile, heat the oil in a deep frying pan over medium-high heat. Add the cubed Sadia Chicken Breasts to the frying pan and cook, stirring occasionally, for 5 minutes or until golden. Transfer to a plate.
Add the butter to the frying pan and heat until foaming. Add the garlic, onion, mushrooms and mustard. Cook, stirring for 2 minutes, or until the mushrooms soften.
Pour in the chicken stock and scatter over the broccoli florets. Cook until the liquid almost evaporates. Stir in the chicken and the cream. Simmer for 3 minutes or until the sauce thickens.
Stir in the hot pasta and transfer onto a serving dish.