PREP TIME: 10 min
COOK TIME: 30 min
SERVES: 4
MAIN INGREDIENTS
- 4-6 Pheasant breasts, cleaned and trimmed of any dark red spots, cut into 1” strips
- 1 tsp garlic powder
- ¼ tsp salt
- ½ tsp pepper
- ½ tsp red pepper flakes
- 2 tbsp olive oil, divided
- ½ yellow onion, chopped
- 2 cups fresh asparagus spears, cut into 1-inch pieces
- 3 garlic cloves, minced
- ¼ cup sundried tomatoes, julienned
- 8 ounces dry orzo
- 2 ½ cups chicken broth
- 2 sprigs fresh thyme
- ⅓ cup half and half
- ⅓ cup parmesan, grated
- 2 cups fresh spinach
- Chopped fresh parsley and extra parmesan for garnish
PREPARATION
Season the pheasant strips with garlic powder, salt, pepper, and red pepper flakes in a small bowl.
Heat one Tbs of olive oil in a skillet over medium-high heat.
Add the pheasant and brown both sides until the pheasant is cooked through, about 8-10 minutes. Once browned, remove the pheasant from the pan and set aside.
In the same pan, add the remaining olive oil and add the asparagus.
Cook for about 2 minutes, just until tender. Remove it from the pan and set it aside with the pheasant.
Without cleaning the skillet, add the chopped onion. Sauté for about 3 minutes until softened. Then stir in the garlic and orzo, cooking for another 2-3 minutes to let the orzo toast slightly.
Pour in the chicken broth and bring the mixture to a gentle simmer. Stir, scraping up any brown bits stuck to the bottom.
Cover the pan and let it cook for 7 minutes, stirring once halfway through to make sure nothing’s sticking.
Uncover the pan and add the pheasant to the orzo, then add the asparagus, sundried tomatoes, half and half, Parmesan, spinach, and thyme. Cook for another 5 minutes, just until the spinach wilts down and everything is heated through.
Taste and adjust the seasoning if needed.