| 4 (10-12 Ounces each) TURKEY THIGHS, skin and fat removed |
| 1 (9.75 Ounce) jar garden Italian sauce (with mushrooms and peppers) |
| 1/2 Teaspoon crushed red pepper |
| 1/2 Cup half-and-half |
| As needed hot cooked penne pasta |
| As needed grated Parmesan cheese |
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- Place turkey thighs in a 3-1/2 to 5 quart slow cooker. Pour the sauce over the turkey and sprinkle with red pepper.
- Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours or until the turkey is cooked through.
- Transfer thighs to a cutting board. Let stand 8 to 10 minutes. Then remove and discard bones.
- Stir the turkey meat and half and half into the cooker. Heat until hot throughout.
- Spoon turkey atop cooked pasta. Sprinkle with Parmesan.
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