Pasta pancake

Yield: 4 Servings

Measure Ingredient
8 ounces Angel Hair, uncooked OR Thin Spaghetti
3 \N Eggs
⅓ cup 1% milk
3 tablespoons Parmesan cheese
1 cup Diced cooked chicken breast (boneless, skinless)
¾ cup Frozen peas thawed and drained, or Fresh peas
\N \N Freshly ground black pepper
1½ cup Tomato sauce
4 teaspoons Vegetable oil; divided

Prepare pasta according to package directions; drain.

Preheat oven to 300 degrees F. Place tomato sauce in small saucepan and warm over low heat.

Beat eggs, milk and Parmesan cheese in a large mixing bowl. Add pasta, chicken, peas and pepper and toss until blended.

Pour 1 teaspoon of the oil into a 6-inch, non-stick skillet and place over medium heat. Toss pasta mixture again and measure out one-fourth of the mixture (about 1 cup) into the skillet. Flatten into an even layer. Cook about 1 minute, then slide spatula around to be sure pancake doesn't stick. Continue cooking for about 3 minutes until the underside is brown, shaking the pan once or twice to prevent sticking. Carefully flip pancake and cook about 3 more minutes.

Slide pancake onto a baking sheet and keep warm in the oven while preparing the remaining pancakes.

When all four pancakes are done, top with tomato sauce and serve.

Serves 4 kids

Each serving provides: 434 Calories; 25.7 g Protein; 56⅒ g Carbohydrate; 11⅘ g Fat; 169 mg Cholesterol; 100 mg Sodium. Calories from Fat: 24%

Copyright National Pasta Association () (Reprinted with permission)

Similar recipes