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
OR
3/4 cup fresh peas
Freshly ground black pepper
1 1/2 cups tomato sauce
4 teaspoons vegetable oil, divided
Servings: 4
1. Prepare pasta according to package directions; drain.
2. Preheat oven to 300ºF. Place tomato sauce in small saucepan and warm over low heat.
3. Beat eggs, milk and Parmesan cheese in a large mixing bowl. Add pasta, chicken, peas and pepper and toss until blended.
4. 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.
5. 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.
6. Slide pancake onto a baking sheet and keep warm in the oven while preparing the remaining pancakes.
7. When all four pancakes are done, top with tomato sauce and serve.
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
OR
3/4 cup fresh peas
Freshly ground black pepper
1 1/2 cups tomato sauce
4 teaspoons vegetable oil, divided
Servings: 4
1. Prepare pasta according to package directions; drain.
2. Preheat oven to 300ºF. Place tomato sauce in small saucepan and warm over low heat.
3. Beat eggs, milk and Parmesan cheese in a large mixing bowl. Add pasta, chicken, peas and pepper and toss until blended.
4. 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.
5. 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.
6. Slide pancake onto a baking sheet and keep warm in the oven while preparing the remaining pancakes.
7. When all four pancakes are done, top with tomato sauce and serve.
Last edited:
