1Fill a medium saucepan 2/3 full with water, salt and heat to a boil. Once boiling, add pasta to the pot and reduce heat to a simmer. Cook until al dente, 9 to 11 minutes. Drain and set aside with a drizzle of olive oil to avoid congealing.
2In a separate saucepan, pour in about half the jar of Orti pasta sauce. Simmer over low heat until sauce is completely warmed through.
3Cut chicken breasts into ¼ inch strips. Heat olive oil over medium heat in a large saucepan. Add thyme leaves, sliced chicken and mushrooms to heated oil. Sauté 8-12 minutes, until chicken is fully cooked. The mushrooms should have a nice golden brown color to them.
4Combine chicken/mushroom mixture with pasta and toss together with the heated Orti sauce.
5Divide into bowls, then top with quartered cherry tomatoes and crumbled feta.