Lemon Fusilli with Grilled Chicken

• 1 tablespoon good olive oil
• 1 tablespoon minced garlic (2 cloves)
• 2 cups heavy cream
• 2-3 lemons (depending on your taste)
• Kosher salt and freshly ground black pepper
• 1 package frozen broccoli
• 1 pound dried fusilli pasta
• 1 package sliced mushrooms
• 1/2 cup freshly grated Parmesan
• 2-3 cooked chicken breasts
• Lemon pepper

Directions
Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken. Watch carefully and stir often or sauce will break.
In another pan add a little butter and cook the mushrooms until tender, then add broccoli and cook till done.
Sprinkle chicken with lemon pepper and cook until done (I grill it you can cook anyway you would like).
Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. In the cooking pot, add Parmesan, mushrooms, and cooked broccoli. Toss well, season to taste, and serve hot.
Ina Garten, I changed a few things