1 T extra virgin olive oil
1 lb chicken tenderloin or 3 skinless breasts, cut into ½” strips
¼ lb 97% fat free smoked ham, cut into ¼” strips
¼ lb mixed wild mushrooms (cremini, oyster, and shitake)
3 scallions, cut on the diagonal into ½” wide strips
1 can evaporated milk
¾ c chicken stock
¼ c parmesan cheese
¼ tsp grated nutmeg
1 T cornstarch mixed w/ 2 T water
1 T snipped fresh chives 
¾ lb pasta of your choice (I love angel hair)
 
* In lg sauté pan, heat the olive oil and add the chicken pieces. Cook until a golden color on each side. Add the ham, mushrooms, and scallions. Cook for about 5 minutes, then add the evaporated milk, stock, Parmesan cheese, nutmeg, and the dissolved cornstarch mixture. Remove from heat as soon as it comes to a boil.
 
* In the meantime, cook the pasta according to the package. Drain and combine the pasta with the chicken and mushroom mixture. Mix very well so that all the noodles are well coated.
 
* Divide equally onto serving plates. Sprinkle with chives.
 
* SERVE IMMEDIATELY