Outback Cyclone Pasta

Outback Cyclone Pasta
A heaping portion of penne pasta in Alfredo sauce tossed with sliced grilled chicken, tasso ham, sun-dried tomatoes, shiitake mushrooms, fresh basil and garlic. Topped with gouda, provolone and parmesan cheeses.

1 cup sun-dried tomato
1 cup shiitake mushroom
1 onion
1 (16 ounce) jar Alfredo sauce
2 cups chicken breast, cooked and chopped
1 cup shredded tasso ham (can use cappicola)
1 (16 ounce) box penne pasta, cooked
Gouda, provolone and Parmesan cheeses - to measure 16 oz. (can sub Italian cheese blend)
1/2 t. oregano
1 t. basil (dry) or 1 T. fresh
1 - 2 cloves garlic, finely minced
Salt and pepper to taste

Saute onion and garlic - do not brown. Add ham; cook 5 minutes. Add sun dried tomatoes. Pour in Alfred sauce (if too thick for your liking thin with a bit of milk); heat through. Add chicken and cooked pasta. Transfer to a lightly greased 13 x 9 inch baking dish. Top with cheeses.
Bake at 375F until golden.
NOTE: for a nice touch - flavored Alfredo sauce works well to i.e. sun dried tomato flavor