Pasta Pancake

Description

 * Serves 4 kids

Ingredients

 * 8 oz angel hair, uncooked or thin spaghetti
 * 3 eggs
 * ⅓ cup 1% milk
 * 3 tbsp Parmesan cheese
 * 1 cup diced cooked chicken breast - boneless, skinless
 * ¾ cup frozen peas - thawed and drained, or ¾ cup - fresh peas
 * freshly ground black pepper
 * 1½ cup tomato sauce
 * 4 tsp vegetable oil, divided

Directions

 * 1) Prepare pasta according to package directions; drain.
 * 2) Preheat oven to 300°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.
 * 8) Flatten into an even layer.
 * 9) Cook about 1 minute, then slide spatula around to be sure pancake doesn't stick.
 * 10) Continue cooking for about 3 minutes until the underside is brown, shaking the pan once or twice to prevent sticking.
 * 11) Carefully flip pancake and cook about 3 more minutes.
 * 12) Slide pancake onto a baking sheet and keep warm in the oven while preparing the remaining pancakes.
 * 13) When all four pancakes are done, top with tomato sauce and serve.

Nutritional information
Per serving:
 * 434 calories | 25.7g protein | 56.1g carbohydrate | 11.8g fat | 169mg cholesterol | 100mg sodium | 16 Calories from fat: 24%