• 4 skinless pheasant breast halves
• 3/4 C. white wine
• 8 oz. dry fettuccine pasta
• 1 Tbsp. olive oil
• 1/2 onion, chopped
• 8 mushrooms, sliced
• 1 C. chopped fresh spinach leaves
• 1/2 C. white wine
• 1/4 C. heavy cream
• 1/4 C. pesto sauce
• 2 Tbsp. grated Parmesan cheese
Preheat oven to 350º.
Place pheasant into baking dish; pour in 3/4 C. white wine. Bake until no longer pink in center, about 45 min. Thermometer should read 165º. Remove; cool.
Remove meat from bones, cut into bite sized pieces.
Fill large pot with lightly salted water; bring to rolling boil over high heat. Stir in fettuccini; return to boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to bite, about 8 min. Drain well.
Heat olive oil in skillet over med. heat. Cook & stir onion until soft & translucent, about 5 min. Add mushrooms, spinach, & pheasant. Cook until mushrooms are soft; pour in 1/2 C. of white wine, cover; cook 5 min. Stir in cream & pesto; remove from heat.
Place fettuccini in a serving bowl, pour pheasant sauce over top, and sprinkle with Parmesan cheese to serve.