Lemon Cream Pasta

1 t. garlic powder
1/2 t. black pepper
4 (14.5 oz.) cans chicken broth (or use your own)
1/2 c. fresh lemon juice
1 lb. tube pasta
2 c. heavy cream (or 1/2 pint cream and 1 can evaporated milk)
2 t. grated lemon zest
1/2 c. parmesan cheese, shredded

Season chicken broth with garlic and pepper. Bring to boil and add lemon juice and pasta and cook over med. heat, stirring occasionally (15-25 min.)
When pasta is done you can mix shredded or cooked chicken in with the pasta along with the cream, Parmesan and lemon zest. Cook over low heat for 5 minutes. Remove from heat and let stand 5 minutes before serving.