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
Scale
- 1 tablespoon Extra-Virgin Olive Oil, divided
- 4-6 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
- 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.
- 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.
- Add the pheasant back in, along with chili powder, cumin, paprika, salt and pepper. Stir until evenly coated.
- Add in uncooked pasta, chicken broth and heavy cream. Stir constantly while adding to prevent sticking.
- Cook for 15-20 minutes, or until the pasta is tender and sauce has thickened. Stir often.
- Add in the cheese and stir until melted.
- Serve immediately garnished with cilantro.
Find it online: https://jenndanella.com/one-pot-cheesy-pheasant-fajita-pasta/