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Chicken Alfredo Pasta Pot Pies

  • Prep 20 min
  • Total 60 min
  • Servings 8
  • Pinterest
    70
  • Print
    335
  • Save
    9K
  • Facebook
    18
  • Email
    32

Make use of your muffin tin with this hearty pasta pot pie. MORE + LESS -

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

Steps

Hide Images
  • 1
    Heat oven to 350°F. Cook and drain pasta as directed on package.
  • 2
    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.
  • 3
    Bake 28 to 32 minutes or until golden brown. Cool 1 minute; remove from pan.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
570
Calories from Fat
250
% Daily Value
Total Fat
28g
43%
Saturated Fat
14g
69%
Trans Fat
4g
Cholesterol
85mg
29%
Sodium
990mg
41%
Potassium
220mg
6%
Total Carbohydrate
54g
18%
Dietary Fiber
2g
9%
Sugars
5g
Protein
25g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
0%
0%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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