Recipe(tried): Chicken with Macaroni Puerto Rican Style

This is another one of those dishes that we learn to cook since an early age. My mother and father liked it very much.

Chicken with Macaroni (Macarrones con Pollo)
Servings 6

1/2 pound rigatoni, cooked according to package instructions
2 tablespoons annatto oil or olive oil with 1 tsp Bijol
1/4 pound smoked ham, diced (jam n de cocinar)
1/4 cup Basic Sofrito (I had copied the Sofrito recipe a few times at The Whats for Dinner Board)
2 pounds chicken pieces, seasoned with Adobo Goya or with an Adobo prepared with crushed garlic, 1 tsp crushed oregano leaves, 1 tsp salt, 1/2 tsp ground pepper, 1 tb olive oil and 1 tsp white or Balsamic Vinegar)
1/4 cup manzanilla olives, chopped (or stuffed with pimento olives, sliced)
1 tablespoon capers (I prefer the small cocktail ones)
1 cup tomato sauce or 1 can chopped tomatoes, processed
1/2 teaspoon black pepper
1/2 cup grated Parmesan cheese

Put the cooked pasta in a bowl. Heat the oil in a skillet and saute the ham and recaito over medium heat for 3 minutes. Add the chicken, olives, and capers and cook for 5 minutes. Add the tomato sauce and bring to a boil. Reduce the heat to medium-low and cook, covered, for 20 minutes. Add the pasta, pepper, and cheese and toss well. Cook for 5 additional minutes. Serve with a green salad and Pan de Ajo.