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Chicken Bolognese over Pasta

Chicken Bolognese over Pasta
Total Time:
25 minutes


1 medium yellow onion, finely chopped
1 medium carrot, finely chopped
4 cloves garlic, finely chopped
6 oz mild Italian chicken sausage (2 links)
1 tablespoon canola oil
8 oz presliced fresh baby portabellas
2 teaspoons salt-free garlic/herb seasoning
1/2 teaspoon kosher salt
1/4 teaspoon pepper
8 oz gluten-free spaghetti pasta
1 (14.5-oz) can diced no-salt-added tomatoes (undrained)
1 tablespoon balsamic vinegar
1/4 teaspoon crush red pepper
1/4 cup fresh basil, coarsely chopped


  • Bring water to boil for pasta.
  • Chop onion (3/4 cup), carrot (1/2 cup), and garlic.
  • Split sausage lengthwise; remove casing (wash hands).


  1. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add onions, carrots, and garlic; cook and stir 2–3 minutes or until onions soften.
  2. Add mushrooms, garlic/herb seasoning, salt, and pepper; cook 1–2 minutes or until mushrooms start to brown.
  3. Cook pasta following package instructions.
  4. Reduce heat on sauté pan to medium-low. Add sausage to onion mixture, stirring to crumble meat; cook 3–4 minutes or until no pink remain.
  5. Stir into sausage mixture: tomatoes, vinegar, and crushed pepper; simmer 2–3 minutes or until mixture thickens slightly.
  6. Drain pasta and stir into sauce; cook 1 minute to blend flavors. Chop basil. Top with basil and serve.

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Nutritional Information

CALORIES (per 1/4 recipe) 330kcal; FAT 7g; SAT FAT 0.5g; TRANS FAT 0g; CHOL 30mg; SODIUM 580mg; CARB 56g; FIBER 5g; SUGARS 6g; PROTEIN 14g; VIT A 60%; VIT C 20%; CALC 4%; IRON 10%

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