Place 4 Pheasant breasts in the following marinade for 2 hours
- 1 cup olive oil
- 1/2 c. dry white wine
- Juice of 1 lemon
- 4 cloves garlic peeled and smashed
- 4 sprigs of thyme
- 2 tbsp Cajun spice mix
For the pasta:
- 1 c. ea julienned red and green bell peppers
- ½ c. julienned red onion
- 1 c. Sliced baby portobello mushrooms
- ¼ c. Finely chopped scallions
- 6 c. Cooked penne pasta
- ½ c. Grated parmesan cheese
- 1 ½ c heavy cream
- ¼ c. White wine
METHOD:
- Grill breasts on the highest setting and cook to 140 f internal temperature and set aside, slice the breast thinly once cooled.
- Pre heat a sauté pan on high heat and sauté the veg in olive oil with a ¼ tsp of cajun seasoning.
- Once the vegetables are sautéed add the wine to the pan and continue to cook until it evaporates
- Next add the cream and turn the heat down to a simmer and add the pasta
- Once the sauce starts to thicken slightly add the pheasant and continue to simmer
- Once desired thickness has been achieved, taste the sauce and add more seasoning if needed and remove from the heat
- Add the cheese to the pasta and stir. Plate the pasta and sprinkle with chopped scallion
