Pasta Pancakes from Healthy Diabetic Recipes

Pasta Pancakes Recipe

Recipe Ingredients:

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

Recipe Instructions:

Preheat oven to 300øF. 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. Coo!
k 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 war!
m in oven while preparing remaining pancakes. Repeat the procedure with the remaining 2 teaspoons of oil and the remaining mixture. When all 8 pamcakes are done, top with tomato sauce and serve.

Preparation time: 20 minutes Cooking time: 15 minutes

Yield: 8 pancakes

Per serving: Calories: 220 Carbohydrate: 28 g Protein: 13 g Fat: 6 g Saturated fat: 1 g Sodium: 475 mg Fiber: 2 g Serving size: 1 pancake

Exchanges per serving: 2 starch 1 lean meat Carbohydrate choices: 2

from MARCH / APRIL 1998

MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/12/98

Servings: 8

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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