Pasta Pancake

Prepare pasta according to package directions, then drain.

Preheat oven to 300 degrees F. Place tomato sauce in small saucepan and warm over low heat.

Beat eggs, milk and Parmesan cheese in a large mixing bowl. Add pasta, chicken, peas and pepper and toss until blended.

Pour 1 teaspoon of the oil into a 6-inch, non-stick skillet and place over medium heat. Toss pasta mixture again and measure out one-fourth of the mixture (about 1 cup) into the skillet. Flatten into an even layer.

Cook about 1 minute, then slide spatula around to be sure pancake doesn't stick. Continue cooking for about 3 minutes until the underside is brown, shaking the pan once or twice to prevent sticking. Carefully flip pancake and cook about 3 more minutes.

Slide pancake onto a baking sheet and keep warm in the oven while preparing the remaining pancakes.

When all pancakes are done, top with tomato sauce and serve.