Creamy Blush Sauce with Turkey and Penne



4 (10-12 oz each) TURKEY THIGHS, skin and fat removed

1 (9.75 oz) jar garden Italian sauce (with mushrooms and peppers)

1/2 tsp crushed red pepper

1/2 c half-and-half

As needed hot cooked penne pasta

As needed grated Parmesan cheese


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.