One Pot Cheesy Pheasant Fajita Pasta
It’s cheesy, it’s loaded with spices, and it’s made all in one pot! This Cheesy Pheasant Fajita Pasta is a recipe the entire family will want you to make again and again.
If your family loves fajitas and loves pasta, then this recipe is a no brainer! It’s easy to make and it’s packed with flavor. This super hearty and scrumptious pasta is made in one pot so you don’t have to spend a lot of time cleaning up after dinner. This recipe is an evening saver, so sit back and enjoy this simple home cooked meal while using up some of that pheasant thats been sitting in your freezer.
RECIPE ALTERATIONS AND SUBSTITUTION :
- Can I substitute the pheasant out? Yes. Wild turkey, chukar, grouse and the more commercially available chicken all work as great substitutes for this recipe.
- Can I add in more veggies? Absolutely! While fajitas traditionally only have bell peppers and onions, I think zucchini or mushrooms would make a great additions!
- Can I use a different shape pasta? Certainly. I used farfalle but penne, rigatoni, mini shells, or ziti would be great alterations.
TIPS FOR COOKING WITH PHEASANT:
- Compared to chicken, pheasant meat is somewhat darker, denser and tougher. It’s very important not to overcook pheasant as it will easily become tough. We get a little wiggle room with chicken so don’t be afraid to constantly check the internal temperature to avoid the pheasant chunks from overcooking and becoming tough.
- Pheasants run around all day compared to (mostly) pent up chickens. This makes a pheasant a leaner, smaller bird. It’s prions to drying out which means we need to give it some extra care and attention when cooking with it.
One Pot Cheesy Pheasant Fajita Pasta
Creamy pasta that tastes like cheesey fajitas? Yes please! This recipe is made with pheasant, but can be swapped for wild turkey or any upland bird that you have in your freezer.
Ingredients
- 1 tablespoon Extra-Virgin Olive Oil, divided
- 4 Pheasant Breasts, cut into 1 inch pieces
- 1 medium Onion, sliced thin
- 1 Red Bell Pepper, sliced
- 1 Green Bell Pepper, sliced
- 1 teaspoon Minced Garlic
- 1 tablespoon Paprika
- 1 tablespoon Cumin
- 1 teaspoon Ancho Chili Powder
- 1 teaspoon Kosher Salt
- 1 teaspoon freshly ground black pepper
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 8 ounces uncooked Bow Tie Pasta
- 2 cups shredded Monterrey Jack Cheese (or cheddar)
- Fresh Cilantro, to Garnish
Instructions
1. In a large deep skillet (or pot), heat olive oil over medium high heat. Add the pheasant pieces to the pan and brown for 4-5 minutes. Remove from the pan and set aside.
2. Add in onions and bell peppers and sauté until the onions are translucent, approximately 6 minutes. Add in garlic and cook until fragrant, approximately 30 seconds.
3. Add the pasta back in, along with chili powder, cumin, paprika, salt and pepper. Stir until evenly coated.
4. Add in uncooked pasta, chicken broth and heavy cream. Stir constantly while adding to prevent sticking.
5. Cook for 15-20 minutes, or until the pasta is tender and sauce has thickened. Stir often.
6. Add in the cheese and stir until melted.
7. Serve immediately garnished with cilantro.
