Ingredients:

8 ounces spinach rotini
2 tablespoons of olive oil
4 skinless, boneless chicken breast halves
2 cloves garlic, minced
2 tablespoons cornstarch
2 tablespoons water
1 cup low fat milk
½ cup reduced-sodium chicken broth
4 ripe plum tomatoes, peeled, seeded, and diced
1/3 cup pitted, sliced black olives
½ cup finely shredded fresh basil
1/3 cup grated parmesan cheese
¼ teaspoon freshly ground black pepper

Instructions:

Cut raw chicken into 1-inch thick strips. Cook pasta according to package directions, but do not add salt. While pasta is cooking, in a large skillet, heat oil over high heat. Add chicken and garlic. Cook, stirring frequently until chicken is no longer pink. Combine cornstarch and water. Whisk milk, broth, and cornstarch mixture into skillet. Reduce heat to medium and cook until mixture thickens slightly, about 3 minutes. Add tomatoes and olives; cook for 1 minute longer. Stir in basil, parmesan, and pepper. Drain pasta in a colander. Place pasta on a serving platter. Add chicken mixture and toss together. Serve immediately.