PASTA PANCAKE

Makes: 4 Servings

8oz Angel Hair or Thin Spaghetti, uncooked
3 eggs
1/3 cup 1 % milk
3 tbsp Parmesan Cheese
1 cup cooked boneless, skinless chicken breast, diced (1/4-inch)
3/4 cup frozen peas, thawed and drained, or 3/4 cup fresh peas
Freshly ground black pepper
1 ½ cups tomato sauce
4 tsp vegetable oil, divided

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 tsp of the oil into a 6-inch, non-stick skillet and place over medium heat.
7. Toss pasta mixture again and measure out one-forth of the mixture (about1 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.