Outback Cyclone Pasta
Get ready to spice up your dinner table with Outback Cyclone Pasta, a bold, flavor-packed dish inspired by the fiery tastes of the outback! Featuring tender, cumin- and paprika-rubbed chicken strips tossed with vibrant bell peppers, red onion, and garlic, this pasta brings a colorful whirl of textures and tastes to your plate. Coated in a velvety Parmesan cream sauce brightened with a splash of lime juice, it's the perfect balance of zesty heat and creamy indulgence. Finished with fresh cilantro and optional red pepper flakes for an extra kick, this 40-minute recipe serves up restaurant-quality comfort food with a fiery twist. Whether you're after a hearty family meal or a showstopping dinner, Outback Cyclone Pasta delivers on all fronts!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 pieces boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 0.5 tsp cayenne pepper
- 1 tsp salt
- 0.5 tsp black pepper
- 1 medium, diced red bell pepper
- 1 medium, diced yellow bell pepper
- 1 small, diced red onion
- 3 cloves minced garlic
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 2 tbsp lime juice
- 2 tbsp, chopped fresh cilantro
- 0.5 tsp crushed red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, slice the chicken breasts into thin strips. In a small bowl, mix the smoked paprika, ground cumin, cayenne pepper, salt, and black pepper. Rub this spice mixture evenly onto the chicken strips.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, heat the remaining tablespoon of olive oil. Add the diced red and yellow bell peppers, diced red onion, and garlic. Sauté for 4-5 minutes until the vegetables are slightly softened.
Reduce the heat to medium and pour in the heavy cream. Stir in the grated Parmesan cheese and lime juice. Let the sauce simmer gently for 3-4 minutes, stirring frequently, until it thickens slightly.
Return the cooked chicken strips to the skillet, along with the cooked pasta. Toss everything together to coat the pasta and chicken in the creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
Garnish with chopped fresh cilantro and, if desired, a sprinkle of crushed red pepper flakes for extra heat.
Serve the Outback Cyclone Pasta immediately, and enjoy the whirlwind of bold, creamy flavors!
Nutrition Facts
Calories |
3190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.8 g | 181% | |
| Saturated Fat | 64.2 g | 321% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 576 mg | 192% | |
| Sodium | 3582 mg | 156% | |
| Total Carbohydrate | 290.6 g | 106% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 10.4 g | ||
| Protein | 172.3 g | 345% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 571 mg | 44% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2660 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
