Creamy Blush Sauce with Turkey and Penne |
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Prep Time: 10 Minutes Cook Time: 430 Minutes |
Ready In: 440 Minutes Servings: 8 |
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Turkey simmers slowly with Prego® Mushroom & Green Pepper Italian Sauce to serve over pasta with a pinch of red pepper and a touch of cream and Parmesan cheese. 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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