Method:
1. Cook 750g dry pasta in unsalted water until just under the required final texture; drain well. Prepare chicken and vegetables to consistent sizes.
2. Heat 30g rapeseed oil, soften 500g leeks, then add 700g chicken thigh and cook until sealed. Add 400g peas and 400g sweetcorn near the end.
3. Whisk 120g KWERKY and 100g plain flour with part of the cold water until smooth. Add 40g lower-salt stock powder, 10g dried mixed herbs, 10g prepared mustard and the remaining measured water; bring to a simmer while stirring until thickened and the chicken is fully cooked.
4. Combine the sauce with the drained pasta and vegetables. Check the mixture is evenly coated and at the validated consistency.
5. Transfer to shallow ovenproof trays, level evenly and scatter 100g breadcrumbs over the surface. Bake for 35 minutes, until piping hot throughout and lightly coloured; verify the site-approved safe core temperature.
6. Rest briefly for portion stability, then divide into 10 equal servings. Confirm finished yield, tray loading and portion weight.
