Slow Cooker

Creamy Blush Sauce with Turkey and Penne

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Description

Penne pasta tossed with turkey in a creamy tomato blush sauce. This slow cooker recipe is rich, flavorful, and perfect for a quick weeknight meal with a touch of elegance.

Ingredients
  • 4 turkey thighs, skin removed 1 (25.75 ounce) jar prego® chunky garden mushroom & green pepper italian sauce
  • 1/2 teaspoon crushed red pepper 1/2 cup half-and-half
  • hot cooked penne pasta grated parmesan cheese
Directions
  1. Place the turkey into a 3 1/2- to 5-quart slow cooker. Pour the sauce over the turkey and sprinkle with the red pepper.
  2. Cover and cook on LOW for 7 to 8 hours* or until the turkey is cooked through. Remove the turkey from the cooker to a cutting board. Let stand for 10 minutes. Remove the turkey meat from the bones.
  3. Stir the turkey meat and the half-and-half into the cooker. Spoon the turkey mixture over the pasta. Sprinkle with the cheese.

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