Pasta Bolognese with mushrooms

SmartPoints® value per serving
Total Time
20 min
5 min
15 min
This lightened version of a classic Bolognese gets lots of its heartiness from mushrooms instead of beef. First the onion and garlic are cooked until golden brown, then you add another healthy twist to this recipe—chicken breast, which helps thicken the sauce and give it texture. Stir in the mushrooms and let them cook until they're nice and tender. Depending on the season, look for baby bella, shiitake, cremini, porcini, or morel mushrooms—they often come in packages already sliced for even more convenience. Some Bolognese recipes take hours for the sauce to simmer, but this one takes a total of 20 minutes to put together.


olive oil

4 tsp

uncooked onion(s)

1 medium, finely chopped

garlic clove(s)

3 medium clove(s), sliced

98% fat-free uncooked ground chicken breast

½ pound(s)

cremini mushroom(s)

12 oz, or any other variety

black pepper

½ tsp, freshly ground

canned tomato sauce

8 oz

balsamic vinegar

2 Tbsp

uncooked pasta

9 oz, 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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