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Pasta Pancake

Pasta Pancake
Serves 4
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Ingredients

  • 8 ounces angel hair or thin spaghetti, uncooked
  • 3 eggs
  • 1⁄3 cup 1% milk
  • 3 tablespoons Parmesan cheese
  • 1 cup cooked boneless, skinless chicken breast, diced (1⁄4 inch)
  • 3⁄4 cup frozen peas, thawed and drained or 3⁄4 cup fresh peas
  • freshly ground black pepper
  • 11⁄2 cups tomato sauce
  • 4 teaspoons vegetable oil, divided

Directions

  1. Prepare pasta according to package directions; drain.
  2. Preheat oven to 300 F. Place tomato sauce in small saucepan and warm over low heat.
  3. Beat eggs, milk and Parmesan cheese in a large mixing bowl. Add pasta, chicken, peas and pepper and toss until blended.
  4. Pour 1 teaspoon of the oil into a 6 inch, non stick skillet and place over medium heat. Toss pasta mixture again and measure out one-fourth of the mixture (about 1 cup) into the skillet.
  5. 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. Carefully flip pancake and cook about 3 more minutes.
  6. Slide pancake onto a baking sheet and keep warm in the oven while preparing the remaining pancakes.
  7. When all four pancakes are done, top with tomato sauce and serve.
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