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