Outback Cyclone Pasta Copycat Recipes

OUTBACK CYCLONE PASTA

Outback Cyclone Pasta image

I can't remember where I found this..but it is simply wonderful. Tastes almost as good as the original!

Provided by Jewels1965

Categories < 4 Hours

Time 1h1m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 cup sun-dried tomato
1 onion
1 (16 ounce) jar alfredo sauce, I use the Classico Sun Dried Tomato
2 cups chicken breasts, chopped
2 cups shredded ham
1 (16 ounce) box penne pasta, cooked
1 (16 ounce) bag Italian cheese blend
1/2 teaspoon oregano
1/2 teaspoon thyme
1 -2 head garlic, chopped fine

Steps:

Mix all ingredients together in a lightly greased 13 x 9 inch baking dish.
Bake at 375F 1/2 hour or until golden.

Nutrition Facts : Calories 578.2, Fat 6.9, SaturatedFat 1.8, Cholesterol 36.4, Sodium 1351.1, Carbohydrate 105.5, Fiber 15, Sugar 6.4, Protein 27.3

OUTBACK CYCLONE PASTA (COPYCAT)

Outback Cyclone Pasta (Copycat) image

My mom made this, and I just love it! She and my dad say it is just like the Cyclone pasta served at Outback Steakhouse, I have never had the dish at Outback, all I know is that this recipe is really good! Serving size is apprx.

Provided by KittyKitty

Categories One Dish Meal

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 cup sun-dried tomato
1 cup shiitake mushroom
1 onion
1 (16 ounce) jar alfredo sauce, I use the Classico Sun Dried Tomato
1 cup chicken breast, 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

Steps:

Mix all ingredients together in a lightly greased 13 x 9 inch baking dish.
Bake at 375F until golden.

Nutrition Facts : Calories 336.5, Fat 3.2, SaturatedFat 0.7, Cholesterol 12.1, Sodium 545.1, Carbohydrate 67.1, Fiber 9.7, Sugar 4.2, Protein 12.3

OUTBACK STEAKHOUSE TOOWOOMBA PASTA COPYCAT RECIPE

Outback Steakhouse Toowoomba Pasta Copycat Recipe image

Provided by My Food and Family

Categories Recipes

Time 30m

Number Of Ingredients 16

Ingredients

16 ounces fettuccine pasta
1/2 cup butter
1 1/2 cups heavy cream
1 tablespoon ketchup
1 teaspoon paprika
1 teaspoon garlic powder
3/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon coriander
1/4 teaspoon black pepper
2 cups quartered baby portabella mushrooms (slice instead if they have the circumference of a golf ball or wider)
Olive oil
1 lb raw shrimp (tails off and de-veined, substitute 1/2 for crawfish if available)
1/2 cup chopped green onion (about 2-3)
Shredded fresh parmesan cheese

Steps:

Cook fettuccine as directed. Melt butter in a large skillet. Add cream, ketchup and spices. Whisk together and bring to a boil. Continue to simmer and reduce while you continue with the rest of the recipe, stirring occasionally with a wire whisk. (most of the cream will boil away, leaving you with a dark orange sauce).
In a separate small skillet, sauté mushrooms in olive oil until soft. Add mushrooms to simmering sauce.
Cook shrimp (and crawfish if available) and green onion in the small skillet in olive oil just until pink and add to sauce. Simmer for about 5 minutes.
Toss with cooked fettuccine and serve immediately lightly topped with finely shredded fresh parmesan cheese.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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