Total Cook Time: 3 Hours 20 Minutes
1 Tbsp. butter
2 Pheasant breasts
1 jar (15 oz.) Alfredo pasta sauce with roasted garlic
1 tsp. garlic paste
1 jar (7 oz.) sundried tomato strips, cut into thin strips (about ½ cup)
½ cup shaved/shredded parmesan cheese
1 tsp. Italian seasoning
1 cup chopped fresh spinach
- In 12-inch nonstick skillet, melt butter over medium-high heat. Add pheasant breasts; cook 3 to 5 minutes, turning once, until browned.
- In 3 ½ to 4-quart slow cooker, place pheasant breasts
- In medium bowl, mix Alfredo sauce, sundried tomatoes, parmesan cheese and Italian seasoning until well mixed. Pour over pheasant breasts. Cover; cook on Low heat setting 3 to 4 hours or until pheasant no longer pink in the center (165 F). Stir in spinach; cook 5 minutes longer. Serve over linguine, if desired.