8 oz Angel Hair; uncooked, OR
-Thin Spaghetti
3 Eggs
1/3 c 1% milk
3 tb Parmesan cheese
1 c Boneless skinless chicken
-breasts; cooked and diced
3/4 c Frozen peas; thawed
Freshly ground black pepper
1 1/2 c Tomato sauce
4 ts Vegetable oil; divided
1. Prepare pasta according to package directions; drain.
2. Preheat oven to 300 degrees F.
3. Place tomato sauce in small saucepan and warm over low heat.
4. Beat eggs, milk and Parmesan cheese in a large mixing bowl.
5. Add pasta, chicken, peas and pepper and toss until blended.
6. Pour 1 teaspoon of the oil into a 6-inch, non-stick skillet and place
over medium heat.
7. 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.
8. Carefully flip pancake and cook about 3 more minutes.
9. Slide pancake onto a baking sheet and keep warm in the oven while
preparing the remaining pancakes.
10. When all four pancakes are done, top with tomato sauce and serve.
Yields
4 Servings