Chicken Lemon Butter Pasta
Season chicken breasts half with garlic powder, paprika, and salt/pepper on both sides.
In a large non-stick skillet melt butter over medium-high heat. Once the butter has melted, pan-sear chicken breasts until chicken is cooked through completely. Then set chicken aside on a plate.
Boil pasta according to package directions.
On a separate burner, in a large skillet, melt butter over medium heat. Then add in Iberia garlic and stir together until softened and combined. Sprinkle in salt/white pepper and add in Iberia lemon juice.