PHEASANT PESTO PASTA
I receive pheasant from my father, who is a hunter, and I'm always trying to think of new ways to cook it up. This was a really nice surprise and easy too. The pheasant could easily be substituted with chicken.
Provided by Little Miss Higgins
Categories Main Dish Recipes Pasta Pesto Pasta Recipes
Time 1h30m
Yield 2
Number Of Ingredients 11
Steps:
- 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 wine. 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 wine, 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.
Nutrition Facts : Calories 1394.4 calories, Carbohydrate 96.8 g, Cholesterol 266.3 mg, Fat 48.2 g, Fiber 6.7 g, Protein 115.1 g, SaturatedFat 17.1 g, Sodium 477.3 mg, Sugar 9 g
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