| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Eggs, Dairy | Diabetic, Beans & pea, Chicken | 8 | servings | |
INGREDIENTS
| 8 | oz | Vermicelli; or angel hair pasta |
| 1 1/2 | c | Tomato sauce |
| 3 | Eggs | |
| 1/3 | c | Skim milk |
| 3 | tb | Parmesan cheese |
| 1 | c | Cooked diced chicken breast |
| 3/4 | c | Frozen peas; thawed and drained |
| 1/4 | ts | Pepper |
| 4 | ts | Oil |
INSTRUCTIONS
Preheat oven to 300°F. Prepare pasta according to package directions; drain. Place tomato sauce in small saucepan and warm over low heat. Beat eggs, milk, and Parmesan cheese in large mixing bowl. Add pasta, chicken, peas, and pepper; toss until blended. Pour 2 teaspoons of the oil into a large nonstick skillet; place over medium heat. Toss pasta mixture again and measure out about 1/2 cup of the mixture into the skillet for each pancake. (Prepare 4 at a time). Flatten mixture into an even layer. Cook about 1 minute, then slide a spatula under each pancake to prevent sticking. Continue cooking 3 more minutes, and then flip pancakes and cook 3 more minutes, shaking the pan occasionally to prevent sticking. Slide pancakes onto baking sheet and keep warm in oven while preparing remaining pancakes. Repeat the procedure with the remaining 2 teaspoons of oil and the remaining mixture. When all 8 pamcakes are done, top with tomato sauce and serve. Preparation time: 20 minutes Cooking time: 15 minutes Yield: 8 pancakes Per serving: Calories: 220 Carbohydrate: 28 g Protein: 13 g Fat: 6 g Saturated fat: 1 g Sodium: 475 mg Fiber: 2 g Serving size: 1 pancake Exchanges per serving: 2 starch 1 lean meat Carbohydrate choices: 2 from MARCH / APRIL 1998 MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/12/98 Recipe by: http://www.diabetes-self-mgmt.com/dir_rec.html By Barb at PK <abprice@wf.net> on Jun 12, 1998, converted by MM_Buster v2.0l.
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