Chix Alfredo Pasta Pies

By melanieroe

Prep Time: 20 Min
Total Time: 1 Hr
Makes: 8 servings

Nutritional Information

Nutrition Information:
1 Serving (1 Serving)

* Calories 570
o (Calories from Fat 250),

* Total Fat 28g
o (Saturated Fat 14g,
o Trans Fat 4g),
* Cholesterol 85mg;
* Sodium 990mg;
* Total Carbohydrate 54g
o (Dietary Fiber 2g,
o Sugars 5g),
* Protein 25g;

Percent Daily Value*:

* Vitamin A 60.00%;
* Vitamin C 0.00%;
* Calcium 25.00%;
* Iron 15.00%;

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 Choices:

* 3 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 1 cup uncooked penne pasta
• 2 cups chopped cooked chicken
• 1 jar (15 oz) Alfredo pasta sauce
• 1 box (9 oz) Green Giant® frozen spinach, thawed, squeezed to drain
• 1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
• 1/2 cup shredded Parmesan cheese

Preparation

Step 1

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.