Photo: Eaters Collective
Pheasant Pesto Pasta
11 ingredients
15 min + 1 hr
2 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
591
Calories
23g
Protein
28g
Fat
58g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Spinach | 1 cup raw (30g) | 7 |
| Pheasant | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 skinless pheasant breast halves
- 3/4 cup white wine
- 8 ounces dry fettuccine pasta
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 8 mushrooms, sliced
- 1 cup chopped fresh spinach leaves
- 1/2 cup white wine
- 1/4 cup heavy cream
- 1/4 cup pesto sauce
- 2 tablespoons grated Parmesan cheese, or to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes