Chicken Alfredo Pasta Pies *

1 cup uncooked penne pasta
2 cups chopped cooked chicken
1 jar (15 oz) alfredo pasta sauce
10 oz frozen spinach, thawed and squeezed to drain
1 can (16.3 oz) refrigerated buttermilk biscuits
1/2 cup shredded parmesan cheese
Freshly ground black pepper, to taste

Heat oven to 350.  Cook and drain pasta.  Mix pasta, chicken, alfredo sauce and spinach together.  Separate dough into 8 biscuits.  Press each biscuit to 5 1/2 inch round.  Firmly press 1 biscuit in bottom and up sides of each of 8 ungreased jumbo muffin cups, forming 1/4 inch rim.  Fill with chicken mixture; sprinkle with cheese and freshly ground black pepper.  Bake 28-32 minutes or until golden brown.  Cool 1 minute; remove from pan.

Serves 6