Outback's Cyclone Pasta

*Update:* After a few readers trying this recipe, it has been suggested to use less oregano!

The other night I made a pasta dish that I think may have to become a regular in our house.  It was from a copycat recipe type book but I've modified it just a touch to make it more healthier.

In college...and I've attended several - another day, another post...I worked at Outback Steakhouse - again several.  While I was working there they didn't have the Cyclone Pasta on the menu, but they are known for their big, bold flavors and this recipe sounded pretty good so I thought I'd give it a go.

It was pretty easy.  The most difficult tasks were chopping and boiling up some chicken.  I measured everything out to show you all the goodies:

In the little dishes we've got chicken, onion, sun-dried tomatoes, ham, mushrooms and garlic

All you do is boil and drain the pasta, then dump everything in the pot and mix it up. 

Before sauce & mixing

Then put everything in a pan, top with Parmesan cheese and bake for 20 minutes.  Super.Easy.

Yum Yum!  The three of us only ate about 1/3 of it so it's going to make good lunch leftovers and a whole second night dinner too :)

So here's the recipe:  

Outback Steakhouse Cyclone Pasta

1 cup sliced sun-dried tomatoes

1 cup sliced shiitake mushrooms

1 medium onion, chopped

16oz jar of Alfredo sauce (I used Classico Light Alfredo Sauce - and next time I would add more than 1 jar)

1 cup chopped cooked chicken breast

1 cup chopped ham (I bought 2 thick slices of deli meat and cubed them)

1 pound cooked penne pasta (I used whole wheat)

1 tablespoon dried oregano (readers who have made the recipe suggest using less)

1 tablespoon dried thyme (couldn't find mine so I left it out)

1/4 cup minced garlic (seemed a bit much to me so I probably used 1/8 cup- you may want the full 1/4)

1+ cup(s) shredded Parmesan cheese

• Preheat oven to 375 and spray a 13'x9' pan with cooking spray.
• Combine all of the ingredients, except for the Parmesan cheese, and pour into the pan.
• Top with Parmesan cheese
• Bake, uncovered, for 20 minutes or until the top begins to brown

I served it with a garden salad.

Easy, weeknight dinner that will leave you with leftovers!

Kristin