Bring a large pot of lightly salted water to a boil.
Add 1/2 package of angel hair pasta and boil for 8 to 10 minutes or until al dente.
Drain the pasta and set aside.
Heat olive oil in a large skillet over medium-high heat.
Sprinkle 2 skinless, boneless, chopped chicken breast halves with 2 teaspoons of garlic herb seasoning blend.
Cook the chicken for 2 to 3 minutes.
Stir in 1 can of sliced, drained black olives and 1 can of sliced, drained mushrooms.
Continue cooking, stirring occasionally, until the chicken is golden brown.
Strain the chicken juices from the pan and reduce heat to low.
Stir in 2 cans of diced tomatoes, cover, and simmer for 15 minutes.
Toss the cooked pasta with the chicken and tomato mixture.
Sprinkle with grated Parmesan cheese and serve.