Pheasant Pesto Pasta

Pheasant Pesto Pasta

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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Ingredients

1 h 30 m servings 1394 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 1394 kcal
  • 70%
  • Fat:
  • 48.2 g
  • 74%
  • Carbs:
  • 96.8g
  • 31%
  • Protein:
  • 115.1 g
  • 230%
  • Cholesterol:
  • 266 mg
  • 89%
  • Sodium:
  • 477 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 5
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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 thi...

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 :)

Not a big fan of pheasant, but everything works so well together, I will definitely make it again with chicken

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