Makes 7-8 servings
- 1 cup sun-dried tomatoes
- 1 cup shiitake mushrooms
- 1 onion
- 1 (16 ounce) jar Alfredo sauce, (Classico Sun Dried Tomato)
- 1 cup chicken breasts, chopped
- 1 cup of shredded ham
- 1 (16 ounce) box penne pasta, cooked
- Swiss cheese, Italian blend, as much as you like
- oregano
- thyme
- garlic
- Mix all ingredients together in a lightly greased 13 x 9 inch baking dish.
- Bake at 375°F until golden.
OMG…this is my favorite entree at Outback!! Thanks for the recipe!!
im sorry but im not the best chef.. and outback recently discontinued this .. and i must have it …
do you cook the chicken and ham and pasta and everything first? then bake ? .. i know it sounds dumb .. but can you make this a little more clear ?
This looks great and pretty easy. Thanks for sharing.
This is my favorite meal at outback. It was the reason I went to eat there so I was upset when it was taken off the menu. I can’t wait to try it at home. Can you be more specific on how much garlic, thyme, and oregano. I haven’t found a recipe yet that tells the exact amout when it comes to those ingredients. Thank you.
I make mine in a large, deep skillet or wok – no baking.
I start with, of all things, Betty Crocker’s Chicken Helper Fettuccine Alfredo – prepared as directed on the package.
We like it spicy so I add:
2 cups cooked chicken with chipotle seasoning, diced
1 cup Tasso Ham, diced
(I buy the ham online – it is pricey but it goes a long way!)
8 oz sauteed fresh mushrooms (any kind)
white or yellow onion, diced and sauteed with the mushrooms
sun dried tomato strips, chopped (great intense flavor!!!!)
Just before serving, I stir in:
1/2 cup shredded pepper cheese
sprinkle with hot pepper flakes
It was the only thing that I really liked at Out Back. They lost me as a customer.
Cyclone pasta was SOOOOOOOOOOOOOOOO good. I hope to try some of the copykat recipes.