Gochujang Chicken Pasta

Have you ever tried Gochujang (Korean red pepper paste) in a pasta dish?

If you haven’t, you're missing out something incredibly delicious. The gentle spiciness of the lovely Korean chili paste flavors pasta like no other.

Here is a recipe in which you can use Gochujang to turn your ordinary pasta into extraordinary - Gochujang Chicken Pasta!!!

The ingredients you need are somewhat similar to cajun style chicken pasta but the flavor will take a slight twist.

It is easy to make. All you need are some chicken breasts, sweet peppers, onion, tomatoes, garlic, dried thyme and oregano, chicken stock and cream. And Jayone Gochujang will do the magic to bring the flavor in your dish.

Pull up your sleeves and let’s get to work. We are going to do some slicing..

Ingredients (6 servings) :

● 1 package Fettuccine pasta

● 3 chicken breast halves

● 3 garlic cloves, minced

● 3 tablespoon Gochujang

● ½ teaspoon onion powder

● ½ teaspoon dried thyme

● ½ teaspoon dried oregano

● ¼ teaspoon cayenne pepper, optional

● 2 tablespoon butter

● 2 tablespoon extra virgin olive oil

● 1 medium green pepper, sliced

● 1 medium red pepper, sliced

● ½ onion, sliced

● 3 vine ripe tomatoes, diced

● 1 cup chicken broth

● 1 cup cream

● 2 tablespoon chopped fresh parsley, optional

● salt and pepper to taste

● freshly grated Parmesan cheese

Dice your chicken breasts into big bite size pieces.

Place your chicken pieces in a mixing bowl, add gochujang, ½ of minced garlic, onion powder, dried thyme and oregano.

Place your chicken pieces in a mixing bowl, add gochujang, ½ of minced garlic, onion powder, dried thyme and oregano.

Mix everything well together. Set aside.

Slice your peppers and onion thinly.

Fettuccine is a great choice to use in this recipe. Cook according to the package direction.

Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium heat. Add peppers, onion, and the remaining minced garlic. Sprinkle in dried thyme, oregano and cayenne pepper (optional). Saute them until they are soft and tender, about 4-5 minutes.

Dice the tomatoes.

When the onion and peppers are soft, add the tomatoes to the skillet.

Continue to cook for another minute or two. Season with salt and pepper. Transfer them to a plate and set aside.

Melt the remaining butter and olive oil in the skillet.

Add the chicken breast and let them sizzle a little.

Toss gently to cook evenly. You might need to adjust the heat to low to avoid burning.

Transfer the chicken to a plate as well.

Now, pour the chicken stock in the hot skillet...

...and scrape up all that good stuff that is stuck on the bottom of the pan with a spatula. Let the stock to reduce in half.

Add cream and simmer for 2-3 minutes until it thickens a little. Season with salt if needed.

Return the chicken and vegetables to the skillet and toss well.

Add the cooked pasta to the skillet and toss everything until well combined.

Top it off with a sprinkle of parsley and freshly grated Parmesan cheese.

Your lovely pasta is ready to serve now.

This is quite a well balanced meal on its own and you don’t need anything else to go with it.

As soon as you take your first bite, you will be quite surprised how gochujang can turn the ordinary pasta into something very exotic. And you will be so glad that you tried.