8 oz Angel Hair, uncooked
-OR Thin Spaghetti
3 Eggs
1/3 c 1% milk
3 tb Parmesan cheese
1 c Diced cooked chicken breast
-(boneless, skinless)
3/4 c Frozen peas
– thawed and drained, or
3/4 c -Fresh peas
Freshly ground black pepper
1 1/2 c Tomato sauce
4 ts 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; 56.1 g
Carbohydrate; 11.8 g Fat; 169 mg Cholesterol; 100 mg Sodium. Calories
from Fat: 24%
Yields
4 Servings