| 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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