Pheasant Pesto Pasta recipe
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Ingredients
- 4 skinless pheasant breast halves ¾ cup white wine 8 ounces dry fettuccine pasta 1 tablespoon olive oil ½ onion, chopped 8 mushrooms, sliced 1 cup chopped fresh spinach leaves ½ cup white wine ¼ cup heavy cream ¼ cup pesto sauce 2 tablespoons grated Parmesan cheese, or to taste
Nutrition Info
- 1394.4 caloriescarbohydrate: 96.8 gcholesterol: 266.3 mgfat: 48.2 gfiber: 6.7 gprotein: 115.1 gsaturatedFat: 17.1 gservingSize: -sodium: 477.3 mgsugar: 9 gtransFat: : -unsaturatedFat: : -
Directions Pheasant Pesto Pasta
Directions
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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.