Just got this emailed to me from Campbells. I am gonna do it up this weekend and freeze it for later.
4 turkey thighs, skin removed (about 3 pounds)
1 jar (1 pound 9.75 ounces) Prego® Chunky Garden Mushroom & Green Pepper Italian Sauce
1/2 tsp. crushed red pepper
1/2 cup half-and-half
Hot cooked penne pasta
Grated Parmesan cheese
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.
*Or on HIGH for 4 to 5 hours.
Serves 8.
I am gonna use boneless skinless chicken breasts since that is what I have on hand. Also since I am making this ahead of time and freezing it, I am going to hold out on the half and half until I heat it up for dinner.
4 turkey thighs, skin removed (about 3 pounds)
1 jar (1 pound 9.75 ounces) Prego® Chunky Garden Mushroom & Green Pepper Italian Sauce
1/2 tsp. crushed red pepper
1/2 cup half-and-half
Hot cooked penne pasta
Grated Parmesan cheese
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.
*Or on HIGH for 4 to 5 hours.
Serves 8.
I am gonna use boneless skinless chicken breasts since that is what I have on hand. Also since I am making this ahead of time and freezing it, I am going to hold out on the half and half until I heat it up for dinner.
