Cooked chicken fingers (about 12 strips), cut into 2cm pieces
1 tsp dried thyme
240ml reduced-sodium chicken broth
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2) Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms and saute 3 to 5 mins, until mushrooms soften. Add chicken and thyme and cook 1 min. Add sherry and cook 1 min. Add chicken broth and bring to a simmer. Whisk together flour and milk and add to chicken mixture. Simmer 2 to 3 mins, until sauce thickens.
3) Remove from heat, add cheese and stir until cheese melts. Add fusilli and toss to combine. Fold in black olives. Serve French beans on the side.