pound turkey thighs, skin removed (about 4 thighs)
jar (24 ounces) Prego® Chunky Garden Mushroom & Green Pepper Italian Sauce
teaspoon crushed red pepper
cup half and half
pound (1 package) penne pasta, cooked and drained
cup grated Parmesan cheese
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.