Photo of Pasta Bolognese with Mushrooms by WW

Pasta Bolognese with Mushrooms

Points® value
Total Time
20 min
5 min
15 min
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.


Olive oil

4 tsp(s)


1 medium, finely chopped


3 clove(s), large, sliced

98% fat free uncooked ground chicken breast

½ pound(s)

Cremini mushrooms

12 oz, or any other variety, coarsely chopped

Table salt

½ tsp(s)

Black pepper

½ tsp(s)

Canned tomato sauce

8 oz

Balsamic vinegar

2 tbsp(s)

Uncooked pasta

9 oz, preferably fresh fettuccine


  1. In a large saucepan, bring 3 qt water to a boil over high heat.
  2. 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.
  3. 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.
  4. Serving size: 1 1⁄2 cups