Pheasant Alfredo
Serves
4
Prep Time
10 mins
Cook Time
20 mins
Serves
4
Prep Time
10 mins
Cook Time
20 mins
Our easy pheasant Alfredo pasta recipe is rich, creamy and the perfect antidote to hunger pangs, it is also a great way to utilise the thighs. You’re just two steps away from cheesy pasta perfection.
Ingredients
| Ingredients | |
| 6 | Pheasant thighs, skinless and boneless |
| 1tbsp | Olive oil |
| 300g | Fettuccine or Tagliatelle |
| 1tbsp | Butter |
| 200ml | Double cream |
| 1/2 a nut | Grated nutmeg |
| 100g | Parmesan |
| To taste | Parsley, chopped |
oil in a non-stick frying pan over a medium high heat. Add the pheasant thighs and fry for around 7 mins, turning half way, until they are golden brown and cooked through. Set aside to cool a little, then use two forks to shred.
of salted water to the boil and add the pasta, cook for 1 minute less the package instructions.
is cooking, add the butter to the frying pan over a medium heat, scraping the bottom a little to get any of the browned bits. Tip in the cream along with the nutmeg and bring to a simmer. Add the pheasant back to the pan.
is cooked, use tongs to transfer the pasta straight from the water into the frying pan with the cream mixture. Sprinkle most of the parmesan over and use the tongs to toss it all together, adding a splash of the pasta water if it looks a little stiff. Season well, then tip into bowls. Top with the remaining parmesan, a scattering of parsley, and black pepper.
Protein (100g) |
27 |
Calories (100g) |
119 |
Fat (100g) |
1.2 |
Cholesterol (100g) |
66 |
Selenium (100g) |
0.37 |