Bring 2 cups broth to a boil in a medium saucepan, and stir in pilaf. Cover, reduce heat to medium, and cook 30 minutes or until liquid is absorbed.
Heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add the chopped mushrooms and next 5 ingredients (mushrooms through garlic); saute 5 minutes or until tender. Add 1 cup broth, salt, nutmeg, pepper, and chicken; bring to a boil. Cover, reduce heat, and simmer for 25 minutes. Remove chicken from skillet, and cut into bite-size pieces.
Bring broth mixture to a boil, and cook until reduced to 1/2 cup (about 5 minutes). Add cooked pilaf and chicken to pan; cook 3 minutes or until thoroughly heated. Stir in the pecans and parsley, and cook 1 minute. Sprinkle with cheese.