so, I will post what I made tonight for dinner, don’t have pics though, maybe next time.
This is a recipe in my "in no time" cookbook, it is published by the weightwatchers people and contains light recipes that take less than 20 minutes to make
Pasta Bolognese with Mushrooms
Hands-on prep – 5 minutes
Cook – 15 minutes
Serves – 4
4 teaspoons olive oil
1 onion, finely chopped
3 garlic cloves, sliced
1/2 pound ground skinless chicken breast
1 (12 ounce) package of sliced fresh mushrooms (i used baby bella)
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 (8-ounce) can tomato sauce
2 tablespoons balsamic vinegar
1 (9-ounce) package fresh fettuccine (I found this in the fridge section near the dairy stuff, you could probably use dry, but only use 9 ounces of it, and allow for more cooking time)
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 requently, until light goldben 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 pasta water to moisten.
Just in case this part means anything to you, like it does me:
Per 1 1/2 cup serving:
8 grams fat (2 sat)
682 mg sodium
42 g carbs
4 g fiber
22 g protein
You can probably lower the sodium by using less salt, and buying the lower sodium tomato paste.
But where’s the cheese?
haha i’m sure the fat/caloric intake would sky-rocket with that edition
You could use a freshly grated parmesan cheese and it wouldn’t raise it too much.
Only adds 43 calories and 3 grams of fat (for 2 tablespoons, the amount you would use per serving)