Title: Energizing Linguine
Categories: Chicken Cheese Wine Pasta
Yield: 4 Servings
| 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 | Hot pepper sauce |
| 1/2 | c | Mozzarella cheese; shredded |
| 1 1/2 | c | Chicken; cooked, cut into 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.