• Season both sides of the chicken pieces with salt and pepper.
• Cut the fresh basil into ribbons.
• In a large skillet, add the olive oil and saute the thin-sliced chicken breasts for 4 to 5 minutes or until no longer pink in the middle. Once cooked through, set aside on a small plate. In the same skillet, pour in the chicken stock heavy cream, whisking well. Let simmer for a few minutes to allow the thin sauce to form. Stir in the garlic powder, sun-dried tomatoes and fresh basil. Let simmer for 10 minutes to allow flavors to mingle.
• Add the chicken back into the creamy sun-dried tomato sauce and simmer for 5 more minutes.
• Cook the pasta.
• Prepare the salad.
• Serve Creamy Sun-Dried Chicken Skillet with Parmesan cheese garnish, pasta and side salad.

Freezer Meal Instructions

• To a gallon-size freezer baggie, add the thin sliced chicken breast, salt and pepper, chicken broth, garlic powder, sun-dried tomatoes, and fresh basil ribbons. *Do NOT add olive oil or heavy cream to the freezer bag. Remove as much air as possible from the bag and seal.
• Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer.
• Thaw completely in the fridge overnight, or a warm bowl of water for about 20 minutes. Transfer all of the content from the freezer bag to a large skillet or saucepan, start to cook in the olive oil over medium low heat. Once the sauce begins to bubble, swirl in the heavy cream, cover with lid and let simmer on low for 10 to 15 minutes, or until chicken is cooked and tortellini is softened. Stir often. Serve with Parmesan cheese garnish over pasta and side salad.