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.