Creamy Blush Sauce with Turkey and Penne

3 Reviews

Prep: 10 min
Cook: 7 hr 10 min
Ready In: 7 hr 20 min

“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.” - by Campbell's Kitchen

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

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Metric US

Original recipe yields 8 servings

Directions

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.
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.
Stir the turkey meat and the half-and-half into the cooker. Spoon the turkey mixture over the pasta. Sprinkle with the cheese.

Nutrition

Amount Per Serving (8 total)

Calories
498 cal
25%

Fat
12 g
18%

Carbs
36.8 g
12%

Based on a 2,000 calorie diet

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Reviews (3)

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jessiecook

Feb. 5, 2010

"Made this as is. A good recipie with just a little kick. Nothing spectacular to note but I will be making it again...." See more"

alchemist25

Jan. 19, 2010

"Spruced this a bit... Added 1tsp worchestshire sauce + a pinch of dill and pinch of parsley and added some salt , pepper and cilantro instead of crushed red pepper. Substituted skim milk for the half ..." See moreand half and used a regular jar of sauce.... Cooked on low in the crockpot for about 7 hours, stirring after every hour. Was great for Thanksgiving leftovers (turkey was cubed instead of thighs). Would make again!"