Wednesday, October 23, 2013

Copycat Cyclone Pasta

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Copycat Cyclone Pasta | #outback #sundriedtomatoes #alfredo

I've never actually been to an Outback Steakhouse restaurant, so I cannot tell you how accurate this recipe is to the one served there. What I can tell you is that I loved it. The sundried tomato alfredo was especially delicious. I think the only thing that bummed me out is that I couldn't find proscuitto when I went to make this recipe - I am really new to proscuitto and adore it!
(Print)
What you need:
  • 2 chicken breasts, cubed
  • 1 onion, cut in half moons
  • 3 cloves garlic, minced
  • 1 cup proscuitto, torn into pieces (I wasn't able to find any when I made it)
  • 1 pkg. julienned sun-dried tomatoes
  • 1 cup mushrooms, sliced (I omitted)
  • 16 oz. penne
  • Oregano
  • Thyme
  • Crushed red pepper
  • 16 oz. sun-dried tomato alfredo sauce
  • Italian cheese
  • Extra virgin olive oil
Directions:
  1. Cook chicken in olive oil until almost done. Add onion and garlic, cook for about 5 minutes.
  2. Add proscuitto and sundried tomatoes until heated through. Add oregano, thyme, and crushed red pepper to your liking. I added about 1 tsp. oregano, 1/2 tsp. thyme, and 1/4 tsp. red pepper.
  3. Meanwhile, cook pasta in salted water; drain.
  4. Add chicken mixture to pasta with alfredo sauce. Heat through.
  5. Add cheese and stir until melted. Serve with more if desired.

Recipe from Katie-Kate's Kitchen

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