Gochujang Chicken and Tortellini

This is from Cook's Country and is a quick meal which totally surprises the palate. I myself couldn't imagine the final dish, coupling as it does the unlikely combination of cheese tortellini with Korean chile paste. And some honey. And some fontina cheese.

But it works. In fact, it works so well that my husband, who usually forgets leftovers are in the fridge, ate it all up in three days running.

NOTE: We did wind up using the Korean sauce instead of the paste just because that's what we could fine. It was tasty but the juice was runny. Having since found the paste we are eager to try it again because a clingier sauce would be very good.

Gochujang Chicken and Tortellini

8 ounces dried cheese tortellini
1-1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 3/4-inch pieces
1/4 cup honey
3 tablespoons gochujang paste (not the sauce)
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

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.

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.

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.