Chicken and Mushroom Bolognese (4 servings, 6 pts each)

1 (9 oz) package fresh fettucine
4 tsp olive oil
1 onion, finely chopped
1 small carrot, chopped
1 small celery stalk, chopped
2 garlic cloves, minced
½ lb ground skinless chicken breast
1 (10 oz) package sliced white mushrooms
salt, pepper
1 cup prepared fat free marinara sauce

Cook fettucine according to directions. Drain. Heat oil in nonstick skillet. Add vegetables and garlic. Cook, stirring about 4 minutes until onion is golden. Add chicken and cook, breaking apart with wooden spoon until no longer pink. Add mushrooms, salt, and pepper. Cook, stirring about 2 minutes. Add marinara sauce and bring to simmer. Add pasta to bolognese and toss, adding enough of the reserved cooking water moisten sauce if needed.