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.