Ingredients
- 8 oz Angel Hair, uncooked -OR Thin Spaghetti
- 3 Eggs
- 1/3 c 1% milk
- 3 tb Parmesan cheese
- 1 c Diced cooked chicken breast -(boneless, skinless)
- 3/4 c Frozen peas - thawed and drained, or
- 3/4 c -Fresh peas Freshly ground black peppe
- 1 1/2 c Tomato saucd
- 4 ts Vegetable oil
Preparation
Prepare pasta according to package directions; drain.
Preheat oven to 300 degrees F. Place tomato sauce in small saucepan and warm over low heat.
Beat eggs, milk and Parmesan cheese in a large mixing bowl. Add pasta, chicken, peas and pepper and toss until blended.
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. 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.
Slide pancake onto a baking sheet and keep warm in the oven while preparing the remaining pancakes.
When all four pancakes are done, top with tomato sauce and serve.
