Categories: Pasta, Chicken, Cheese, Wine 
      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 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.