Recipe: Outback Steakhouse Wallahalla Pasta

OUTBACK STEAKHOUSE WALLAHALLA PASTA



FOR THE ALFREDO SAUCE:
1 quart heavy (whipping) cream
1 3/4 tsp. garlic salt
2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. crushed red pepper
2 1/2 oz. grated parmesan cheese
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1 to 2 pounds of fettuccini or penne pasta, uncooked
Medley of fresh vegetables
Boneless and skinless chicken breast

Bring the ingredients for the Alfredo Sauce to a boil in a pan.

Add vegetables and pasta to pan. Mix and bring mixture back to a boil.

Once pasta is cooked al dente, plate and serve with chicken.

From: Danny Chanen, Outback Steakhouse
Source: Kare11, Mineapolis, St. Paul

Photo from: Xdsonia

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In reply to:

This pasta dish isn't on the menu at most places anymore, but it can still be served when requested. It is fettuccine noodles with a buttery, light alfredo sauce. (I think) Tossed with snow peas, carrots, squash, broccoli, a little shredded parmesan and red pepper flakes. It can be served with or without a spicy grilled chicken breast on top. It's sooooo yummy. I can't quite figure out the sauce ingredients I thought it was made similar to the Olive Garden alfredo sauce, but something is off whenever I've tried to copy it. Please help.

Anjelica, Indiana