Pasta Pancake

Description

• Serves 4 kids

Ingredients

• 8 oz angel hair, uncooked or thin spaghetti
• 3 eggs
• ⅓ cup 1% milk
• 3 tbsp Parmesan cheese
• 1 cup diced cooked chicken breast - boneless, skinless
• ¾ cup frozen peas - thawed and drained, or ¾ cup - fresh peas
• freshly ground black pepper
• 1½ cup tomato sauce
• 4 tsp vegetable oil, divided

Procedures

1. Prepare pasta according to package directions; drain.
2. Preheat oven to 300°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.
8. Flatten into an even layer.
9. Cook about 1 minute, then slide spatula around to be sure pancake doesn't stick.
10. Continue cooking for about 3 minutes until the underside is brown, shaking the pan once or twice to prevent sticking.
11. Carefully flip pancake and cook about 3 more minutes.
12. Slide pancake onto a baking sheet and keep warm in the oven while preparing the remaining pancakes.
13. When all four pancakes are done, top with tomato sauce and serve.

Nutritional information

Per serving:

• 434 calories | 25.7g protein | 56.1g carbohydrate | 11.8g fat | 169mg cholesterol | 100mg sodium | 16 Calories from fat: 24%