1. Prepare pasta according to package directions; drain.

2. preheat oven to 300 °F. Place tomato sauce in small saucepan and warm over low heat.

3. beat eggs, milk and parmesan cheese in a large mixing bowl.

4. Add pasta, chicken, peas and pepper and toss until blended.

5. pour 1 teaspoon of the oil into a 6-inch, non-stick skillet and place over medium heat.

6. Toss pasta mixture again and measure out one-fourth of the mixture (about 1 cup) into the skillet.

7. Flatten into an even layer.

8. Cook about 1 minute, then slide spatula around to be sure pancake doesn"t stick.

9. Continue cooking for about 3 minutes until the underside is brown, shaking the pan once or twice to prevent sticking.

10. Carefully flip pancake and cook about 3 more minutes.

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

12. when all four pancakes are done, top with tomato sauce and serve.

13. serves 4 kids each serving provides: 434 calories; 25. 7 g protein; 56. 1 g carbohydrate; 11. 8 g fat; 169 mg cholesterol; 100 mg sodium.

14. Calories from fat: 24%.