Gochujang Chicken and Cheese Tortellini Pasta Bake Recipe
Italian comfort meets Korean spice in a delightful Gochujang Chicken and Cheese Tortellini Pasta Bake. Gochujang, the star of the show, brings a unique kick, transforming a simple chicken and tortellini bake into something truly special.
Servings: 3 servings
Ingredients
- 4 ounces dried cheese tortellini
- 8 ounces boneless skinless chicken breasts or thighs, trimmed and cut into ¾-inch pieces
- ⅛ cup honey
- 1 tablespoon gochujang paste , like Trader Joe's or Chung Jung One
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 garlic clove minced
- 1 teaspoon grated fresh ginger
- 4 ounces Fontina cheese shredded (1 cup)
- 1 scallion sliced thin on bias
Instructions
- Before you begin: Use gochujang paste which comes is a tub and not the sauce that is sold in a bottle.
- Adjust the oven rack 8 inches from broiler element and pre heat the broiler.
- Cook the pasta. Bring 2 quarts water to boil in large saucepan over high heat. Add pasta and cook until tender, about 2-3 minutes for fresh tortellini. Drain and return to saucepan, tossing with a splash of olive oil to keep from sticking.
- Meanwhile, combine chicken, honey, gochujang, soy sauce, oil, garlic, and ginger in 10-inch broiler-safe skillet. Cover and cook over medium-high heat, stirring occasionally, until chicken is cooked through, 10 to 15 minutes.
- Remove from heat, stir in tortellini and sprinkle with fontina. Place in oven and broil until cheese is melted and just beginning to bubble, 2 to 5 minutes. Sprinkle with scallions, if desired and serve.