Written by Jenny and Rick Wheatley Visit :
Visit authors websiteIngredients
8 oz Fettuccine pasta, uncooked
2 bunch Butter
Olive Oil
4 Pheasant Breast
2 Fresh Garlic Cloves, minced
3/4 cup(s) Dry White Wine
1/2 cup(s) Heavy Cream
3/4 cup(s) grated Parmesan cheese, plus extra for sprinkling
1 large handful of fresh baby spinach
salt and freshly cracked black pepper, to taste
crushed red pepper, to taste
Instructions
Step #1 - Cook fettuccine according to package directions for al dente. Reserve some pasta water for later.
Step #2 - Meanwhile, melt 1 tablespoon of butter and a drizzle of olive oil in a skillet over medium-high heat. Dab pheasant breasts dry with paper towels, sprinkle with salt and pepper, and cook until golden brown on both sides. Cut pheasant into strips or cubes, then set aside.
Step #3 - Add spinach to the same skillet and cook until it just starts to wilt, tossing occasionally. Remove spinach and set aside.
Step #4 - Add an additional tablespoon of butter to the skillet. Add minced garlic and cook for about 30 seconds until fragrant. Add wine, scraping the bottom of the pan and let it simmer for 2 minutes. Then whisk in the cream and let it simmer until slightly thickened. Next, take it off the heat and mix in the Parmesan cheese. Add salt and pepper, to taste.
Step #5 - Add the pasta to the alfredo sauce and toss. Then add the spinach, crushed red pepper and pheasant, and toss until well combined. If needed, loosen sauce with pasta water. Serve pasta hot with pheasant and extra Parmesan cheese sprinkled on top.
