Cook Pasta:
Add penne pasta to the boiling water.
Cook for 8–10 minutes until al dente.
Drain and toss lightly with a small amount of oil to prevent sticking. (optional).
Cook Chicken:
If using frozen diced raw chicken, defrost under controlled refrigeration (below 5°C).
Steam or oven-poach chicken in combi oven (steam mode, 100°C) for 12–15 minutes.
Drain and hold hot .
Add sliced leeks.
Make White Sauce:
Melt the butter in a thick-bottomed pan.
Add the flour in and mix in.
Cook for a few minutes over a gentle heat without colouring.
Gradually add the water and stir until smooth.
Allow to simmer for 15 minutes.
Combine all and assemble in baking tray.
Bake at 180C for 25-30 minutes.
