Chicken Alfredo Pasta Pot Pies Recipe

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) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)

1/2

cup shredded Parmesan cheese

Preparation

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.