Pasta Bolognese with Mushrooms

Total Time
20 min
5 min
15 min
Depending on the season, look for baby bella, shiitake, cremini, porcini, or morel mushrooms — they often come in packages already sliced.


olive oil

4 tsp

uncooked onion(s)

1 medium, finely chopped

garlic clove(s)

3 medium clove(s), sliced

98% fat-free uncooked chicken breast

½ pound(s)

cremini mushroom(s)

12 oz, or any other variety

table salt

½ tsp

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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