Lemon Aubergine Chicken Mac (with Sunblest)

Ingredients:

For The Pasta & Chicken:

• 5.4 kg Sunblest Macaroni
• 36 chicken breasts, cut into strips, 10–12 kg total
• 36 aubergines, medium, chopped
• 2.16 kg butter

• 900 ml oil
• 18 garlic cloves, sliced or minced

For The Sauce And Garnish:

• 8.1 litres cream
• 4.5 cups lemon juice, 1 litre
• 18 tbsp lemon zest, approx. 270 g
• 36 tbsp parsley, approx. 360 g, finely chopped
• 36 tbsp salt, approx. 540 g, adjust to taste
• 36 tbsp black pepper, approx. 216 g, adjust to taste
• 1.8 kg parmesan cheese, grated

Method

1. Cook macaroni: Boil macaroni in batches. Drain and set aside.

2. Cook chicken: In large sauté pans or tilt trays, heat butter and oil and cook chicken until just done.

3. Add garlic: Add garlic and fry lightly.

4. Add lemon: Stir in lemon juice and zest.

5. Finish sauce: Add cream and simmer for 5 minutes until sauce thickens slightly.

6. Season and flavour: Add parsley and parmesan and season to taste.

7. Serve: Serve macaroni in large trays and pour sauce evenly over.

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