- 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, Carbohydrates: 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.