Alfredo Pies1/3 c. uncooked elbow macaroni
1.25 oz pkg Alfredo pasta sauce mix
1 c. skim milk
1 c. chopped cooked chicken
1 box (9 oz) frozen spinach, thawed, squeezed to drain
1 can (8 oz) Pillsbury® buttermilk biscuits
1 TB grated Parmesan cheese
Heat oven to 350°F. Boil and drain pasta. In small sauce pan combine Alfredo sauce mix and skim milk. Whisk as directed on sauce package. Combine pasta, chicken, Alfredo pasta sauce and spinach. Separate biscuits and press each biscuit to 5 1/2-inch round. Firmly press 1 biscuit in bottom and up side of each of 10 muffin cups sprayed with cooking spray. Fill with chicken mixture; sprinkle with cheese. Bake 15 to 20 minutes or until golden brown. Cool 1 minute; remove from pan.Yield: 5 servings. Per serving (2 pies)= 251 Calories; 6g Fat (20.0% calories from fat); 17g Protein; 34g Carbohydrate; 2g Dietary Fiber; 29mg Cholesterol; 757mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.