In a large saute pan, over medium heat, heat the chicken strips until hot and defrosted. Reserve.

In that same pan, over medium high heat, add the penne and 3 cups of water. Make sure that the water covers the pasta. Season with salt and pepper to taste.

Cook for about 10 minutes, stirring occasionally, until most of the water is absorbed.

While the pasta is cooking, roughly chop the chicken strips into smaller pieces. (You can also shred it if you'd like!)

Once most of the water is absorber, add the pesto sauce to the skillet and toss with the penne. Cook until the desired pasta texture and sauce consistency. Remove from heat.

Add the chopped olives and the parmesan cheese and toss to combine.

Serve immediately.