8 oz Vermicelli; or angel hair
-pasta
1 1/2 c Tomato sauce
3 Eggs
1/3 c Skim milk
3 tb Parmesan cheese
1 c Cooked diced chicken breast
3/4 c Frozen peas; thawed and
-drained
1/4 ts Pepper
4 ts Oil
Preheat oven to 300?F. Prepare pasta according to package directions;
drain. Place tomato sauce in small saucepan and warm over low heat. Beat
eggs, milk, and Parmesan cheese in large mixing bowl. Add pasta, chicken,
peas, and pepper; toss until blended. Pour 2 teaspoons of the oil into a
large nonstick skillet; place over medium heat. Toss pasta mixture again
and measure out about 1/2 cup of the mixture into the skillet for each
pancake. (Prepare 4 at a time). Flatten mixture into an even layer. Cook
about 1 minute, then slide a spatula under each pancake to prevent
sticking. Continue cooking 3 more minutes, and then flip pancakes and cook
3 more minutes, shaking the pan occasionally to prevent sticking. Slide
pancakes onto baking sheet and keep warm in oven while preparing remaining
pancakes. Repeat the procedure with the remaining 2 teaspoons of oil and
the remaining mixture. When all 8 pamcakes are done, top with tomato sauce
and serve.
Preparation time: 20 minutes Cooking time: 15 minutes
Yield: 8 pancakes
Per serving: Calories: 220 Carbohydrate: 28 g Protein: 13 g Fat: 6 g
Saturated fat: 1 g Sodium: 475 mg Fiber: 2 g Serving size: 1 pancake
Exchanges per serving: 2 starch 1 lean meat Carbohydrate choices: 2
from MARCH / APRIL 1998
MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/12/98
Yields
8 servings