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1.
In a stock pot big enough to hold chicken, add enough water to fill pot about a third of the way. To water, add oil, peeled garlic, and cleaned onion. Bring to a simmer.
2.
Place chicken breasts in pot and lower heat to allow for a slow simmer. Cover pot, and allow chicken to cook for about 20-30 minutes depending on amount. Check chicken with fork as it will easily shred one cooked. Remove chicken from broth and set aside.
3.
While chicken is cooking, place rinsed potatoes in another pot to boil.
Depending on size, potatoes can take approximately 20-30 minutes to cook. Check by piercing with a fork.
4.
Utilizing same pot, remove onion and garlic, add macaroni pasta and cook as per package instructions. Strain pasta once cooked, set aside in a large bowl, drizzle with a little oil and mix to prevent pasta from sticking.
5.
Boil mixed frozen vegetables as per package instructions, drain and place in bowl alongside pasta.
6.
Shred chicken by using a fork. Peel cooked potatoes and roughly dice.
Add both chicken and potatoes to pasta bowl. Add mayonnaise to pasta once ingredients have settled to room temperature. If storing, set aside portion without mayonnaise as it is better to add when ready to eat. Enjoy with Tapatio on a tostada or as desired.
