8 oz Linguine
1 c Fresh mushrooms; sliced
1/2 c Celery; sliced
1 tb Margarine or butter
2 tb Cornstarch
1 c Chicken broth
1/3 c Dry white wine
2 ts Lemon juice
1/4 ts Dried thyme, crushed
2 ds Bottled hot pepper sauce
1/2 c Shredded mozzarella cheese
1 1/2 c Cooked chicken;cut in strips
4 oz Fresh spinach; chopped
Grated Parmesan cheese (opt) Prepare linguine according to package directions except omit salt. Drain; keep warm. Cook mushrooms & celery in hot margarine till tender. Stir in cornstarch. Stir in next 5 ingredients. Cook & still till bubbly. Stir in cheese till melted. Stir in chicken and spinach. Cover & cook 1 minute or until heated through. Serve over linguine. Sprinkle with Parmesan.