8 oz. linguine
1 c. sliced fresh mushrooms
1/2 c. sliced celery
1 tbsp. butter
2 tbsp. cornstarch
1 c. chicken broth
1/3 c. dry white wine
2 tsp. lemon juice
1/4 tsp. dried thyme, crushed
Few dashes bottled hot pepper sauce
1/2 c. shredded Mozzarella cheese
1 1/2 c. cooked chicken cut into strips
4 oz. fresh spinach, chopped
Grated Parmesan cheese (optional)

Prepare linguine according to package directions except omit salt. Drain; keep warm. Cook mushrooms and celery in hot butter until tender. Stir in cornstarch. Stir in next 5 ingredients. Cook and stir until bubbly. Stir in cheese until melted. Stir in chicken and spinach. Cover and cook 1 minute or until heated through. Serve over linguine. Sprinkle with Parmesan. Serves 4.