Chicken Alfredo Pasta Pot Pies
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Make use of your muffin tin with this hearty pasta pot pie.
Ingredients
1 cup uncooked penne pasta
2 cups chopped cooked chicken
1 jar (15 oz) Alfredo pasta sauce
1 box (9 oz) frozen spinach, thawed, squeezed to drain
1 can (16.3 oz) Pillsbury™ Grands!™ refrigerated buttermilk biscuits
1/2 cup shredded Parmesan cheese
Instructions
Heat oven to 350 °F. Cook and drain pasta as directed on package.
Mix pasta, chicken, Alfredo pasta sauce and spinach. Separate dough into 8 biscuits; press each biscuit to 5 1/2-inch round. Firmly press 1 biscuit in bottom and up side of each of 8 ungreased jumbo muffin cups, forming 1/4-inch rim. Fill with chicken mixture; sprinkle with cheese.
Bake 28 to 32 minutes or until golden brown. Cool 1 minute; remove from pan.
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