Pasta pancakes

8 servings

Ingredients

Quantity Ingredient
8 ounces Vermicelli; or angel hair pasta
1½ cup Tomato sauce
3 Eggs
⅓ cup Skim milk
3 tablespoons Parmesan cheese
1 cup Cooked diced chicken breast
¾ cup Frozen peas; thawed and drained
¼ teaspoon Pepper
4 teaspoons Oil

Directions

Preheat oven to 300øF. 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 ½ 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:

By Barb at PK <abprice@...> on Jun 12, 1998, converted by MM_Buster v2.0l.

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