Recipe - Pasta Pancake

8 ounce Angel Hair; uncooked, OR
Thin Spaghetti
3 Eggs
1/3 cup 1% milk
3 tablespoon Parmesan cheese
1 cup Boneless skinless chicken
breasts; cooked and minced
Three fourths cup Frozen peas; thawed
Freshly ground black pepper
1 One half cup Tomato sauce
4 teaspoon Vegetable oil; divided

1. Prepare pasta according to package directions; drain.

2. Preheat oven to 300 degrees 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 6inch, nonstick skillet and place
over medium heat.

7. Toss pasta mixture again and measure out onefourth 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.

8. Carefully flip pancake and cook about 3 more minutes.

9. Slide pancake onto a baking sheet and keep warm in the oven while
preparing the remaining pancakes.

10. When all four pancakes are done, top with tomato sauce and serve.
Posted to recipeludigest Volume 01 Number 666 by RecipeLu
recipelu@geocities.com on Feb 01, 1998