Heat oil in wide
skillet over medium high heat. Add onion and cook, stirring often
until soft. Add mushrooms. Cook until lightly browned. Add
garlic, butter, ham, tomato and basil. Bring to gentle boil, then
reduce heat and boil gently uncovered for 5 minutes.
In 5-6 quart pan, cook fettucine till just tender, drain.
While fettucine is cooking, add chicken, cream, parsley, wine and
nutmeg (ladies, I generally skip the parsley because I don't keep on
hand and it is still fine) to mushroom ham mixture. Mix gently till
hot, then add fettucine and mix lightly. Season with salt and
pepper. Serve with parmesan.