Copycat Cyclone Pasta

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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