Ginos" style macaroni

Pasta cooking: In a pot we pour water, salt, three bay leaves and a gentle splash of EVOO. When it starts to boil, add the macaroni and let it cook for 5 or 7 minutes (depending on the size) so that it is al dente. After that time we put it to drain and we add a little water so that they do not remain stuck.

Salsa: After cutting the chicken and vegetables into cubes. Pour a gentle splash of AOVE in the pan and when it is hot, add the chicken previously seasoned with salt and pepper + garlic powder. When it is golden brown, add the vegetables and the chorizo (seasoning everything again and adding all the spices). When the vegetables are crunchy add the tomato and sauté. When everything is well soaked, add the cream, the three slices of cheese, the three handfuls of grated cheese and the milk. Stirring everything very well and waiting for it to melt. After a few minutes, when we observe a thick sauce with the cheese completely melted, we will gradually add the macaroni to the frying pan, impregnating them very well with the sauce. When all the macaroni is well mixed with the rest of the ingredients and the sauce, it will be ready to enjoy.