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 pamcakes are done, top with tomato sauce and serve.

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

Mc formatted by Barb at Pk using Mc Buster 2.0f & Snt on 6/12/98

v2.0l.