Ingredients

8 oz. vermicelli, or angel hair pasta
1-1/2 C. tomato sauce
3 eggs
1/3 C. skim milk
3 Tbsp. parmesan cheese
1 C. cooked diced chicken breast
3/4 C. frozen peas, thawed and drained
1/4 tsp. pepper
4 tsp. oil

Cooking Instructions

Preheat oven to 300 degrees F. Prepare pasta according to package directions; drain. Place tomato sauce in small saucepan; warm over low heat. Beat eggs, milk, and parmesan cheese in large mixing bowl. Add pasta, chicken, peas, and pepper; toss until blended. Pour 2 tsp. oil into a large nonstick skillet, place over medium heat. Toss pasta mixture again and measure out about 1/2 C. of mixture into skillet for each pancake, preparing 4 at a time. Flatten mixture into an even layer. Cook about 1 minute, then slide a spatula under each pancake to prevent sticking. Continue cooking 3 more minutes; then flip pancakes and cook 3 more minutes, shaking pan occasionally to prevent sticking. Slide pancakes onto baking sheet. Keep warm in oven while preparing remaining pancakes. Repeat procedure with the remaining 2 tsp. of oil and the remaining mixture. When all 8 pancakes are done, top with tomato sauce and serve.
 
 
 "I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)