Pasta Pancake

Pasta Pancake

8 ounces Angel Hair or Thin Spaghetti – uncooked
3 eggs
1/3 cup 1% milk
3 tablespoons Parmesan cheese
1 cup cooked boneless, skinless chicken breast – diced (1/4-inch)
3/4 cup frozen peas – thawed and drained
3/4 cup fresh peas
Freshly ground black pepper
1 1/2 cups tomato sauce
4 teaspoons vegetable oil – divided

Prepare pasta according to package directions; drain.

Preheat oven to 300ºF. 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.