Recipe by Little Miss Higgins
"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."
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skinless pheasant breast halves
dry fettuccine pasta
chopped fresh spinach leaves
grated Parmesan cheese, or to taste
This was really yummy, and a great way to use the pheasant from the freezer! We threw in some red bell peppers and thought that was a nice addition.
this is a great dish to make for friends and family. You may want to add a dash of salt an pepper to the chicken and just a dash of salt in the sauce for taste. If your having a dinner party this goes great with the Crostini with mozzarella and tomato
very yummy. used light cream and more pesto. also added some chicken brother to the mushrooms and veggie.
We all love this!! I used chicken and we fought over the leftovers :)
* Percent Daily Values are based on a 2,000 calorie diet.
Pheasant Pesto Pasta
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 433
The hard work's over, now celebrate the leftovers.
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