Creamy Fusilli with Mushrooms and Chicken

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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