Pasta Bolognese with mushrooms
9
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Olive oil
4 tsp
Onion
1 medium
Garlic
3 clove(s)
Uncooked ground chicken breast
½ pound(s)
Cremini mushroom
12 oz
Table salt
½ tsp
Black pepper
½ tsp
Canned tomato sauce
8 oz
Balsamic vinegar
2 Tbsp
Uncooked pasta
9 oz
Instructions
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: 11⁄2 cups
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