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Chix Alfredo Pasta Pies

(40)
  31 reviews
  • 20 min prep time
  • 60 min total time
  • 6 ingredients
  • 8 servings
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Pasta is packaged in pastry in one of our Top 10 Pies to try. Try this hot trend in an easy, individual pie recipe.

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

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LOCATION

Steps

  • 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.
  • 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 INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
570
(
Calories from Fat
250),
% Daily Value
Total Fat
28g
28%
(Saturated Fat
14g,
14%
Trans Fat
4g
4%
),
Cholesterol
85mg
85%;
Sodium
990mg
990%;
Total Carbohydrate
54g
54%
(Dietary Fiber
2g
2%
  Sugars
5g
5%
),
Protein
25g
25%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
0%;
Calcium
25%;
Iron
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 Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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