PASTA PANCAKE

      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)
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