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.