3 boneless skinless chicken breasts
1 bag elbow macaroni
1/3 cup homemade sofrito
salt, pepper, adobo and oregano to taste
2 garlic cloves, minced finely
1/2 cup tomato sauce
1 can tomatoes
1/3 cup chicken broth

Wash and season chicken breast. In a pan, add a little olive oil and sauté garlic and sofrito for 1 minute. Add chicken breasts and mix well with sofrito/garlic mix then remove. Add can tomatoes and tomato sauce and mix around. Return chicken back in pan and add broth and bring to a simmer. Lower simmer and cook for 45 minutes.

Remove chicken from pan and roughly shred and return back to pan. In a pot, add enough water to cook macaroni and cook for 10 minutes. Drain macaroni and pour in pan and mix around. Serve with crusty French/Italian bread and salad.

Note: You may add cheese to it, but they don't in P.R.

Submitted by: Andy Natal