Cooking Directions

• Place the turkey into a 4-quart slow cooker. Pour the sauce over the turkey and sprinkle with the red pepper.
• Cover and cook on LOW for 7 to 8 hours or until the turkey is fork-tender. Remove the turkey from the cooker to a cutting board. Let stand for 10 minutes. Remove the turkey meat from the bones.
• Stir the turkey meat and the half-and-half in the cooker.  Spoon the turkey mixture over the pasta.  Sprinkle with the cheese.

Ingredients

• 3  pounds turkey thighs, skin removed (about 4 thighs)
• 1 jar (24 ounces) Prego® Chunky Garden Mushroom & Green Pepper Italian Sauce
• 0.5 teaspoon crushed red pepper
• 0.5 cup half and half
• 1 pound  (1 package) cooked penne pasta, drained
• 0.5 cup grated Parmesan cheese