Pasta pancakes

Preparation time: 20 minutes
Cooking time: 15 minutes

8 ounces vermicelli or angel hair pasta
1 1/2 cups tomato sauce
3 eggs
1/3 cup skim milk
3 tablespoons Parmesan cheese
1 cup cooked diced chicken breast
3/4 cup frozen peas, thawed and drained
1/4 teaspoon pepper
2 plus 2 teaspoons oil

Preheat oven to 300°F. Prepare pasta according to package directions; drain. Place tomato sauce in small saucepan and 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 teaspoons of the oil into a large nonstick skillet; place over medium heat. Toss pasta mixture again and measure out about 1/2 cup of the mixture into the skillet for each pancake. (Prepare 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, and then flip pancakes and cook 3 more minutes, shaking the pan occasionally to prevent sticking. Slide pancakes onto baking sheet and keep warm in oven while preparing remaining pancakes. Repeat the procedure with the remaining 2 teaspoons of oil and the remaining mixture. When all 8 pancakes are done, top with tomato sauce and serve.

Yield: 8 pancakes
Serving Size: 1 pancake

Nutrition Facts

Per Serving:
Calories: 220
Carbohydrate: 28 g
Protein: 13 g
Fat: 6 g
Saturated fat: 1 g
Sodium: 475 mg
Fiber: 2 g
Exchanges per serving: 2 starch, 1 lean meat
Carbohydrate choices: 2

This recipe was developed by Nancy Cooper, a Contributing Editor of Diabetes Self-Management. Nancy is a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.