Yield: 4 Servings
|8 ounces||Angel Hair, uncooked OR Thin Spaghetti|
|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)