Heat oil in a large skillet over medium heat. Add chicken and cook until lightly browned on all sides but not cooked through, 2-3 minutes.

Place garlic in the pan and cook lightly until fragrant, about 30 seconds, stirring to keep the garlic from burning.

Add tomatoes, pasta, Italian seasoning, salt and water, stirring to combine. Bring to a boil, then turn heat to low and cover.

Cook 11-13 minutes, stirring occasionally, until pasta is cooked and tender.

Top with cheeses, cover and remove from heat until cheese is melted.

Put cut chicken into a labeled gallon size freezer bag. Remove excess air and seal.

In a second gallon size freezer bag, add garlic, tomatoes, Italian seasoning, salt and water. Remove excess air and seal.

Thaw ingredients. Heat oil in a large skillet over medium heat. Add chicken and cook until lightly browned on all sides but not cooked through, 2-3 minutes.

Add contents of the second bag (with tomato mixture) and farfalle pasta. Bring to a boil, then turn heat to low and cover.

Cook 11-13 minutes, stirring occasionally, until pasta is cooked and tender. Top with cheeses, cover and remove from heat until cheese is melted.