CHICKEN AND MUSHROOM BOLOGNESE

1 (9-ounce) package fresh fettuccine

4 teaspoons olive oil

1 onion, finely chopped

1 small carrot, chopped

1 small celery stalk, chopped

2 garlic cloves, minced

1/3 pound ground skinless chicken breast

1 (10-ounce) package sliced white mushrooms

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup prepared fat-free marinara sauce

Cook the fettuccine according to the package directions. Drain, reserving 1/2 cup of the water.

Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onions, carrot, celery, and garlic; cook, stirring, until the onion is golden, about 4 minutes. Add the chicken and cook, breaking it apart with a wooden spoon, until no longer pink, about 3 minutes. Add the mushrooms, salt and pepper; cook, stirring occasionally, about 2 minutes. Add the marinara sauce and bring to a simmer.

Add the pasta to the Bolognese sauce and toss, adding enough of the reserved cooking water to moisten the sauce, if needed.

Serves 4.