Confetti Spinach Pasta Recipe

Confetti Spinach Pasta Recipe

  • 1 (9 ounce) box Birds Eye® Creamed Spinach, thawed
  • 3 ounces cream cheese, softened
  • 1 pound ditalini pasta
  • 1 cup vegetable broth
  • 1 medium red bell pepper, diced
  • 1/3 cup pine nuts, toasted
  • Salt and pepper, to taste
  • 2 cups chicken strips, cooked
  1. Place creamed spinach and cream cheese in a large mixing bowl; set aside. In a large pot, cook ditalini pasta in salted water until done, about 10 minutes. Drain. Gently mix drained pasta with spinach and cream cheese. Stir in vegetable broth. Carefully stir in red bell pepper. Season to taste with salt and pepper. Place on large serving plate. Top with pine nuts and chicken strips.
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