Outback Steakhouse, Inc. runs one of the largest casual steakhouse chains in the United States, Outback Steakhouse. The chain consists of more than 600 Australian-themed restaurants in 47 states and several countries. The dinner-only restaurants serve moderately priced entrees such as seasoned steaks, prime rib, chicken, seafood, and pasta. The chain's signature, however, is an appetizer, the 'Bloomin' Onion.' The company also runs the Carrabba's Italian Grill chain, which includes about 70 dinner-only restaurants offering moderately priced Italian cuisine in a casual atmosphere. Outback Steakhouse, Inc. is also involved in two emerging restaurant chains: an upscale steakhouse called Fleming's Prime Steakhouse and Wine Bar, and another upscale chain called Roy's Restaurants, which features 'east-west' cuisine and was founded by celebrated chef Roy Yamaguchi.

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Cyclone Pasta


CYCLONE PASTA
Outback Steakhouse Copycat Recipe

Serves 4-6

1 8.5-ounce jar sun-dried tomatoes, julienne cut and oil packed (with the oil reserved)
2 large chicken breasts, chopped
1 onion, halved and sliced into half-moons
3 cloves fresh garlic, minced
1 cup prosciutto, thinly sliced and cut into thin ribbons
1 cup fresh mushrooms, sliced
1 (16 oz) box penne pasta, cooked
oregano
thyme
crushed red pepper to taste
1 (16 oz) jar Classico Sun Dried Tomato Alfredo sauce
Italian blend shredded cheese, as much as you like
olive oil, as needed

Separate the julienne sun-dried tomatoes from the oil in the jar. Heat the oil in a large skillet over medium heat. Add the diced chicken, and any additional olive oil as necessary. Just before the chicken is completely cooked through, add the onions and garlic and saute until crisp-tender. Add reserved sun-dried tomatoes, prosciutto, and mushrooms, and continue to saute.

Heat a pot of water to boiling and cook penne as directed. Drain. Meanwhile, add dried herbs and pepper flakes to large skillet, adjusting heat and seasonings as necessary. Add pasta to skillet, stirring to combine. Add entire jar of pasta sauce and heat until slightly thickened and thoroughly combined. Add shredded cheese as desired (one large handful to start) and stir until melted and combined into mixture. Serve hot, and sprinkle a little more cheese over each bowl.

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