pheasant pesto pasta

Ingredients

• Servings: 2
• 4 skinless pheasant breast halves
• 3/4 cup white
• 8 ounces dry fettuccine pasta
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 8 mushrooms, sliced
• 1 cup chopped fresh spinach leaves
• 1/2 cup white
• 1/4 cup heavy cream
• 1/4 cup pesto sauce
• 2 tablespoons grated parmesan cheese, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat an oven to 350 degrees f (175 degrees c).
• place the pheasant breasts into a baking dish, and pour in 3/4 cup white . bake in the preheated oven until the pheasant is no longer pink in the center, about 45 minutes. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c). remove from the oven and allow to cool. once cool, remove the meat from the bones, and cut into bite sized pieces.
• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the fettuccini, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. drain well in a colander set in the sink.
• meanwhile, heat the olive oil in a skillet over medium heat. cook and stir the onion until it has softened and turned translucent, about 5 minutes. add the mushrooms, spinach, and pheasant pieces. cook until the mushrooms have softened, then pour in 1/2 cup of white , cover, and cook 5 minutes. stir in the cream and pesto, and remove from the heat. place the fettuccini in a serving bowl, pour the pheasant sauce over top, and sprinkle with parmesan cheese to serve.