In a large saute pan, heat olive oil and add chicken pieces. Cook until a golden color on each side. Add ham, mushrooms and scallions. Cook for about five (5) minutes, then add evaporated milk, chicken 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 fettuccine according to package directions. 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. Note: The key is to use evaporated milk, and a goodquality fettuccineFeel free to substitute regular mushrooms for the more exotic ones but be careful to add the dissolved cornstarch slowly, a bit at a time. Makes 6 servings.