Pasta Pancakes

8 oz. angel hair or thin spaghetti, uncooked
3 eggs
1/3 cup 1% milk
3 tbsp. Parmesan cheese
1 cup cooked boneless, skinless chicken breast, diced (1/4-inch)
3/4 cup frozen peas, thawed and drained, or 3/4 cup fresh peas
Freshly ground black pepper
1 1/2 cups spaghetti sauce
4 tsp. vegetable oil, divided

Prepare pasta according to package directions and drain. Preheat oven to 300º F. Place spaghetti 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 four pancakes are done, top with spaghetti sauce and serve.