Heat oil in large nonstick skillet. Add mushrooms and garlic; cook, stirring occasionally, for 6 minutes or until mushrooms begin to turn brown. Add wine; cook until evaporated, about 5 minutes.
Add chicken broth, tomato sauce, half-and-half, salt and pepper. Bring to boiling. Reduce heat; simmer for 10 minutes.
Meanwhile, cook fettuccine according to package directions until firm but tender. Drain.
Toss pasta with sauce. Sprinkle with Parmesan cheese.