Step 1

Heat the oil in a large non-stick frying pan over medium-high heat. Cook half the chicken, stirring often, for 3-4 minutes or until golden. Transfer to a plate. Repeat with remaining chicken.

Step 2

Return chicken to the frying pan. Add the pasta sauce and olives. Bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, for 5 minutes or until chicken is cooked through and the sauce has thickened slightly.

Step 3

Meanwhile, bring chicken stock and milk to the boil in a saucepan over high heat. Gradually add the polenta in a thin steady stream, stirring constantly until combined. Reduce heat to low and cook, stirring constantly, for a further 4-5 minutes until polenta is thick. Stir in the parmesan.

Step 4

Divide the polenta and chicken mixture between bowls. Top with the extra parmesan.