Cooking question? Need help!?

Saute the mushrooms and the bell peppers. Remove from the pan. In the same pan cook the chicken breast that you have cut into bite sized pieces. Cook the pasta in a separate pot. Return the veggies to the pan with the chicken, add the Philadelphia cheese and a ladle (about 1/2 cup) of the pasta water to the pan. This will make a nice sauce. (If the mustard is stone ground or Dijon you could add a little pit of that (a teaspoon), but if it is yellow mustard leave it alone.) Cook on low and stir until the cheese is melted and creamy, serve over the pasta. Top with a few grinds of black pepper.