Pasta Bolognese with Mushrooms

Prep Time
5 min
Cook Time
15 min
Recipe Details
  • 4 tsp olive oil
  • 1 medium uncooked onion(s), finely chopped
  • 3 clove(s) garlic clove(s), sliced
  • 1/2 pound(s) uncooked ground chicken breast
  • 12 oz cremini mushroom(s), or any other variety
  • 1/2 tsp table salt
  • 1/2 tsp black pepper, freshly ground
  • 8 oz canned tomato sauce
  • 2 Tbsp balsamic vinegar
  • 9 oz uncooked pasta, fresh fettuccine
  1. Bring 3 quarts of water to a boil in a large saucepan; set over high heat.
  2. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onion and garlic; cook, stirring frequently, until light golden brown, about 4 minutes. Add the chicken and cook, breaking it apart with a wooden spoon until browned, about 3 minutes. Add the mushrooms, salt, and pepper; cook, stirring occasionally, about 2 minutes. Add the tomato sauce and vinegar; bring to a simmer.
  3. Meanwhile, add the pasta to the boiling water and cook until al dente, about 2 minutes. Drain, reserving 1/2 cup of the pasta cooking water. Mix the pasta with the mushroom mixture, adding the reserved water to moisten. Yields 1 1/2 cups per serving.

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