Chicken and mushroom pasta-risotto style

This meal was inspired by this recipe http://www.nytimes.com/2009/12/02/dining/021mrex.html?ref=dining
It was pretty fabulous.  Definitely one for the regular rotation.  It was a little like Shoemaker Chicken but maybe slightly healthier since I didn't use any butter at all.  It was a one pan meal (another bonus) and it only took about 20 minutes to prepare.  Besides the fact that the 20 minutes was an active 20 minutes I really can't think of anything wrong with this recipe. 


The sauce was velvety and smooth, the pasta cooked up perfectly, the garlic was soft and sweet and I think it'd be easy to adapt into a vegetarian version if you're into that.
Since I didn't follow the NY Times recipe completely here's what I did.

Chicken and Mushroom Pasta - Risotto Style
3 cloves garlic(crushed)
2 Tbl Olive Oil
3/4 box of penne rigata
32 oz chicken broth
package of dried mushrooms
1 lb of precooked chicken breast strips
1 Tbl lemon juice (or more to taste)
salt
pepper
parsley

Reconstitute the mushrooms. (I used the boiling water method printed on the back of the package)
Heat olive oil and crushed garlic cloves over medium-high heat in a large pan
Add the mushrooms to the pan.  Toss with garlic and oil for 2-3 minutes.
Add pasta to the pan.  Stir the pasta around to get it nice and coated with oil.  2-3 minutes.  When the pasta is nice and glossy add 1/2 c of chicken broth, salt and pepper.
Let the broth boil out.
Add another 1/2 c of broth.  Stir.  Reduce heat to medium. When most of the broth has boiled out add another 1/2 c.  Keep doing this adding 1/2 c at a time.  You don't want the pan to be completely dry before you add more broth but you don't want to add too much broth at once.  As you stir the noodles you will be able to see the liquid reducing in volume.  My general rule of thumb is when I can see considerably more pan than liquid, I add more broth.
Once your noodles are almost done, but not quite, add the chicken.  You want your noodles to be a little more firm than you like when you add the chicken.  If the broth in your pan is looking low add some more.
Add the lemon juice.  Taste.  Add more salt, pepper, or lemon if you'd like.  Add only a little bit at a time.
When the liquid has boiled down to a consistency you like take it off the heat.  Sprinkle with parsley and serve