This quick and simple Alfredo sauce will leave you skipping the store bought sauces every time!
8 oz. Fettuccini noodles
4 Pheasant breasts
1 stick of butter
1 cup heavy cream
3/4 cup Parmesan (plus more for serving)
2 tsp basil pesto
2 tbsp flat leaf Parsley
Salt and Pepper
Clean and cut pheasant into bite sized pieces. Dry with a paper towel.
In a large skillet over medium /high heat, heat 1 tbsp of oil. Then, add pheasant pieces.
While cooking your pheasant, bring a large pot of salted water to a boil and cook fettuccine according to package directions.
Sauté pheasant until cooked through, about 8 minutes. Season with Italian seasoning and salt and pepper.
In the same pan, stir in butter and heavy cream. Cook until butter is melted and heavy cream is bubbly, stirring often.
Add in Parmesan cheese and basil pesto, then salt and pepper to taste. Simmer until sauce is thickened. (If you desire a thicker alfredo, add more cheese.)
Remove from heat and stir in cooked fettuccine. Garnish with parsley.