1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Reserve 1/2 cup pasta water, then drain pasta and return to pot; set aside.
2. Combine chicken, tomatoes, and corn in a bowl and microwave until hot, about 1 minute; add to pot with pasta, along with tapenade and reserved pasta water.
3. Stir pasta mixture until well combined, then gently fold in arugula and parsley. Season with salt and pepper to taste and divide between four bowls; top evenly with cheese and serve.
Source: Hannaford fresh Magazine, March - April 2018