Gochujang Chicken and Tortellini
Tortellini and fontina meet Korean chile paste in this kicked-up—and surprisingly quick—take on a pasta bake.
Keywords
- Main Courses
- Chicken
- Weeknight
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Cooking tools:
- Skillet
- Saucepan
- Colander
- Cutting board
- Chef's knife
- Grater
- Measuring cup
- Measuring spoon
- Spoon
- Stove
- Oven
- Plate
Ingredients
- 8 ounces dried cheese tortellini
- 1½ pounds boneless, skinless chicken thighs, trimmed and cut into ¾-inch pieces
- ¼ cup honey
- 3 tablespoons gochujang paste
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 2 garlic cloves, minced
- 2 teaspoons grated fresh ginger
- 8 ounces fontina cheese, shredded (2 cups)
- 2 scallions, sliced thin on bias
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