Pasta Bolognese with Mushrooms
This lightened version of a classic Bolognese stays lean by replacing ground beef with ground chicken breast and adding mushrooms for enhanced “meatiness.” Use any type of mushroom—or a combination—that you’d like. Purchase pre-sliced mushrooms for faster preparation. If you choose shiitake, discard the stems; unlike their tender caps, the stems are tough and inedible. Fettuccini adds a bit of elegance to the dish, but any pasta shape you have on hand will work fine.
1 medium, finely chopped
3 clove(s), large, sliced
98% fat free uncooked ground chicken breast
12 oz, or any other variety, coarsely chopped
Canned tomato sauce
9 oz, preferably fresh fettuccine
- In a large saucepan, bring 3 qt water to a boil over high heat.
- Meanwhile, in a large nonstick skillet over medium-high heat, warm oil. Add onion and garlic; cook, stirring frequently, until light golden brown, about 4 minutes. Add chicken and cook, breaking apart with a wooden spoon, until browned, about 3 minutes. Add mushrooms, salt, and pepper; cook, stirring occa- sionally, until beginning to soften, about 2 minutes. Add tomato sauce and vinegar; bring to a simmer.
- Meanwhile, add fettuccine to boiling water and cook until al dente, about 2 minutes. Drain, reserving 1⁄2 cup pasta cooking liquid. Mix pasta with mushroom mixture, adding reserved liquid to moisten.
- Serving size: 1 1⁄2 cups