---------- Recipe via Meal-Master (tm) v8.04
  
       Title: PASTA PANCAKE
  Categories: Kids, Pasta, Poultry
       Yield: 4 Servings
  
       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 pepper
   1 1/2 c  Tomato sauce
       4 ts Vegetable oil; divided
  
   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.
   
   Serves 4 kids
   
   Each serving provides: 434 Calories; 25.7 g Protein;
   56.1 g Carbohydrate; 11.8 g Fat; 169 mg Cholesterol;
   100 mg Sodium. Calories from Fat: 24%
   
   Copyright National Pasta Association
   (http://www.ilovepasta.org) (Reprinted with permission)
  
 -----

Plain Text Version of This Recipe for Printing or Saving