Lemon Cream Pasta With Chicken

This is def NOT a low calorie dish, but oh so yummy! :)

3 skinless, boneless chicken breast halves, cut into bite sized peices

1 TBS olive oil
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 whole wheat rotelle pasta
1 cup heavy cream
1 teaspoon grated lemon zest

1.Season chicken breasts with 1 1/2 teaspoons garlic powder and 3/4 teaspoon pepper. Squeeze lemon quarters over chicken and saute in olive oil in a saucepan.
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. Stir chicken 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.