Preheat oven to 300F. 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 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 Recipe by: http://www.diabetes-self-mgmt.com/dir_rec.html By Barb at PK
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|Serving Size: 1 Serving (466g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 105 (45%)|
|Amt Per Serving||% DV|
|Total Fat 11.6g||15 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 397.5mg||122 %|
|Sodium 1835.8mg||63 %|
|Potassium 1225mg||32 %|
|Total Carbohydrate 19.1g||6 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 14.2g|
|Protein 17g||24 %|
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Calories per serving: 234
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