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Pasta pancake
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| Artist: |
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| Categories: |
Cakes, Desserts, Kids, Pancakes & Waffles, Pastas & Noodles, Poultry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 8
| oz | Angel Hair, uncooked | | | -OR Thin Spaghetti | | 3
| | Eggs | | 1/3
| cup | 1% milk | | 3
| tbsp | Parmesan cheese | | 1
| cup | Diced cooked chicken breast | | | -(boneless, skinless) | | 3/4
| cup | Frozen peas | | | - thawed and drained, or | | 3/4
| cup | -Fresh peas | | | Freshly ground black pepper | | 1 1/2
| cup | Tomato sauce | | 4
| tsp | Vegetable oil, divided |
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Procedures:
| 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 teaspoon of the oil into a 6-inch, non-stick skillet and place over medium heat. | | 7 | Toss pasta mixture again and measure out one-fourth of the mixture (about 1 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. | | 14 | serves 4 kids | | 15 | each serving provides: 434 calories; 25.7 g protein; 56.1 g carbohydrate; 11.8 g fat; 169 mg cholesterol; 100 mg sodium. | | 16 | Calories from fat: 24% |
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