Photo of Pasta Bolognese with mushrooms by WW

Pasta Bolognese with mushrooms

SmartPoints® value per serving
Total Time
20 min
5 min
15 min
While a side salad would definitely be good, we love warm, crispy-frizzled broiled broccolini with this hearty pasta. To make it: On a sheet pan, arrange trimmed broccolini, coat with nonstick spray, and broil 4 to 5 inches from heat, turning occasionally, 6 to 10 minutes. Season with salt and black pepper and serve.


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, coarsely chopped

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 suggested


  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