HOME | ABOUT US | CONTACT US | LOG-IN | myCOOKBOOK
Looking for a dish that’s quick and easy?
| cheese | P164/450g |
| evaporated milk | P45 / 370 ml |
Pasta Pancake
Rich in Calcium- for strong bones and teeth
Makes 5 servings
| 160 g | DEL MONTE Salad Macaroni, cooked |
| 2 pc (150 g) | eggs, beaten |
| 1/3 c (85 g) | evaporated milk |
| 2 1/2 tbsp (21.25 g) | all-purpose flour |
| 3 1/2 tbsp (28 g) | grated Parmesan cheese |
| 100 g | chicken breast, cooked with dash of salt, then diced |
| 1/2 c (86 g) | cooked/frozen green peas |
| 1 pouch (250 g) | DEL MONTE Sweet Style Spaghetti Sauce |
| 1/3 c (38 g) | coarsely grated quickmelt cheese |
1. Beat EGGS, then add milk, flour, Parmesan cheese, chicken, peas and DEL MONTE Macaroni. Season with 3/4 tsp iodized fine salt (or 3/4 tbsp iodized rock salt) and dash of pepper. Mix well. 2. Heat 6” skillet or non stick pan with 2 tbsp oil. Measure 1 cup of macaroni mixture into the skillet, flatten into an even layer. Cook for 2 minutes. Flip to cook other side. 3. While still on the pan, spread top with 1/4 cup of DEL MONTE Spaghetti Sauce. Sprinkle with cheese. Continue cooking until cheese is melted. Do the same with the remaining macaroni mixture.
