• 2servings
  • 60minutes
  • 1394calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsCopper, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 skinless pheasant breast halves

  2. 3/4 cup white wine

  3. 8 ounces dry fettuccine pasta

  4. 1 tablespoon olive oil

  5. 1/2 onion, chopped

  6. 8 mushrooms, sliced

  7. 1 cup chopped fresh spinach leaves

  8. 1/2 cup white wine

  9. 1/4 cup heavy cream

  10. 1/4 cup pesto sauce

  11. 2 tablespoons grated Parmesan cheese, or to taste

Instructions Jump to Ingredients ↑

  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.


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