| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Pasta, Chicken, Cheese, Wine |
4 |
Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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