Description Edit

  • Serves 4 kids

Ingredients Edit

Directions Edit

  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 Edit

Per serving:

  • 434 calories | 25.7g protein | 56.1g carbohydrate | 11.8g fat | 169mg cholesterol | 100mg sodium | 16 Calories from fat: 24%
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