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

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.

pheasant breast halves, white wine, pasta, olive oil, onion, mushrooms, fresh spinach leaves, white wine, heavy cream, pesto sauce, parmesan cheese

Taken from www.allrecipes.com/recipe/216193/pheasant-pesto-pasta/ (may not work)