Poached Hapuka, Artichokes and Garlic Mayonnaise - Chef Recipe by Josh Niland
Here is my interpretation of a wonderful meal I had as an apprentice at restaurant Bistrode.
2 chicken breasts, diced
3 Tbs olive oil
1/2 tsp salt
1/2 tsp pepper
1 red onion, chopped
3 cloves garlic, crushed
1 Tbs dried basil
2/3 cup sun-dried tomato
500g pasta penne
1/2 fresh whole lemon
1/3 cup Parmesan cheese
Boil water for pasta on high heat while you heat 2 tablespoons olive oil in a medium pan to cook chicken.
Add chicken to pan and cook through while seasoning.
Add onion, basil and garlic along with remaining olive oil. Add sun-dried tomato.
Cook pasta until slightly chewy and strain.
Put pasta into a large dish and top with chicken mixture.