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Grilled Pheasant w/ Tomatoe & Basil Pesto

 

Serves: 4

4 boneless Pheasant Breasts
2 teaspoons olive oil
1 lb. pasta
1 large, diced tomatoe
1 jar of prepared basil pesto
Salt & pepper for taste

First start cooking pasta as directed.

Turn grill to high heat.

Remove skin from pheasant breasts, brush oil on both sides and season with salt & pepper. When grilling, cook each side 4-5 minutes then turn 1/4 turn and grill another 2 more minutes. This will give nice grill pattern on meat.

Place pesto in sauce pan and add diced tomatoes. Heat on low until warm. Set aside with lid on to preserve heat. Stir slightly before serving.

Place pasta on plate, top pasta with breast, and spread tomato basil pesto on breast.