//Slow-Cooker Creamy Tuscan Pheasant

Slow-Cooker Creamy Tuscan Pheasant

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



  1. In 12-inch nonstick skillet, melt butter over medium-high heat. Add pheasant breasts; cook 3 to 5 minutes, turning once, until browned.
  2. In 3 ½ to 4-quart slow cooker, place pheasant breasts
  3. 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.
2017-09-20T18:48:08+00:00September 20th, 2017|Categories: Recipes from the Field|Tags: , |Comments Off on Slow-Cooker Creamy Tuscan Pheasant