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CC Gochujang Chicken Tortellini

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  • CC Gochujang Chicken Tortellini

    I finally got a chance to try this out tonight, it is outstanding! Ken gave it a big thumbs up.

    Cook’s Country Gochujang Chicken and Tortellini
    Serves 4
    TIME
    40 minutes
    INGREDIENTS
    8 ounces dried cheese tortellini
    1 pounds boneless, skinless chicken thighs, trimmed and cut into -inch pieces
    cup honey
    3 tablespoons gochujang paste (start with less and add to taste) (I used 1-1/2 Tbsp, perfect)
    3 tablespoons soy sauce
    1 tablespoon toasted sesame oil
    2 garlic cloves, minced (I used a bit more)
    2 teaspoons grated fresh ginger
    8 ounces fontina cheese, shredded (2 cups)
    2 scallions, sliced thin on bias

    1
    INSTRUCTIONS
    Adjust oven rack 8 inches from broiler element and heat broiler. Bring 2 quarts water to boil in large saucepan over high heat. Add pasta and cook until tender. Drain and return to saucepan.
    2
    Meanwhile, combine chicken, honey, gochujang, soy sauce, oil, garlic, and ginger in 12-inch broiler-safe skillet. Cover and cook over medium-high heat, stirring occasionally, until chicken is cooked through, 10 to 15 minutes.
    3
    Off heat, stir in tortellini. Sprinkle with fontina. Broil until cheese is melted and just beginning to bubble, 2 to 5 minutes. Sprinkle with scallions and serve.

    BEFORE YOU BEGIN
    We developed this recipe with Barilla Three Cheese Tortellini. Make sure to use gochujang paste, which comes in a tub, instead of the sauce, which comes in a bottle.
    WHY THIS RECIPE WORKS
    Gochujang, a Korean chile paste, adds body and a complex kick of heat to a sweet and spicy sauce, making for an irresistible take on this cheesy chicken pasta bake.

    Charlene’s notes 7-23-2021: This was outstanding and very different. I only used 1-1/2 Tbsp Gochujang paste and it was just the right amount of spiciness for us.
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