| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Meats, Vegetables | Kids, Pasta | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Posted to recipelu-digest Volume 01 Number 666 by RecipeLu <recipelu@geocities.com> on Feb 01, 1998
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