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.
3 pounds turkey thighs, skin removed (about 4 thighs)1 jar (24 ounces) Prego® Chunky Garden Mushroom & Green Pepper Italian Sauce0.5 teaspoon crushed red pepper0.5 cup half and half1 pound (1 package) cooked penne pasta, drained0.5 cup grated Parmesan cheese
Leftover turkey gets revitalized in this e...
Here's a quick and inventive way to use le...
We’ve deconstructed stuffed peppers, so ...
Dainty quarters of turkey and herbed chees...