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Pheasant Pesto Pasta
- 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
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|Serving Size 1/2 of a recipe|
|Amount Per Serving|
|Total Fat 48.2g|
|Saturated Fat 17.1g|
|Total Carbohydrate 96.8g|
|Dietary Fiber 6.7g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|