Pasta Pancakes
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)