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1 pound fusilli
2 teaspoons olive oil 12 ounces sliced mushrooms (any variety) Cooked chicken fingers (about 12 strips), cut into 1-inch pieces 1 teaspoon dried thyme 1/4 cup sherry 1 cup reduced-sodium chicken broth 2 tablespoons all-purpose flour 1/2 cup milk 1 cup grated Havarti cheese 1/3 cup sliced black olives Cook fusilli according to package directions. Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms and saute 3 to 5 minutes, until mushrooms soften. Add chicken and thyme and cook 1 minute. Add sherry and cook 1 minute. Add chicken broth and bring to a simmer. Whisk together flour and milk and add to chicken mixture. Simmer 2 to 3 minutes, until sauce thickens. Remove from heat, add cheese and stir until cheese melts. Add fusilli and toss to combine. Fold in black olives. Serve green beans on the side.
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