Lemon Cream Pasta With Chicken

• 3 skinless, boneless chicken breast halves
• 1 lemon, quartered
• 2 teaspoons garlic powder, divided
• 1 teaspoon ground black pepper, divided
• 2 (14.5 ounce) cans chicken broth
• 1/4 cup fresh lemon juice
• 1 (8 ounce) package rotelle pasta
• 1 cup heavy cream
• 1 teaspoon grated lemon zest

1. Preheat oven to 350 degrees F (175 degrees C). Place chicken in a lightly greased baking dish. Squeeze lemon over both sides of the chicken breasts and season both sides using 1 1/2 teaspoons garlic powder and 3/4 teaspoon pepper. Bake for 40 minutes, or until juices run clear and chicken is no longer pink inside.
2. Meanwhile, in a large saucepan, season the chicken broth with the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.
3. Cut cooked chicken into bite-sized pieces and stir into cooked pasta, along with the cream and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.

skinless, lemon, garlic, ground black pepper, chicken broth, lemon juice, rotelle pasta, heavy cream, lemon zest

Taken from www.allrecipes.com/recipe/26277/lemon-cream-pasta-with-chicken/ (may not work)