Energizing Linguine

Chicken strips and fresh spinach tossed with linguine in a savory white wine sauce thickened with cornstarch and finished with melted mozzarella. Mushrooms and celery sauteed in butter give the base its earthy backbone, and a squeeze of lemon juice and a dash of hot sauce keep it from tasting heavy.

Building the sauce in stages is what makes this work. Saute the vegetables first, stir in the cornstarch to coat them, then add the chicken broth, wine, lemon juice, thyme, and hot sauce all at once. Cook until bubbly so the cornstarch activates and thickens. Then the mozzarella goes in and melts into a creamy, clingy sauce.

The spinach and chicken go in last, just covered for one minute to heat through. The spinach barely wilts, keeping its color and a bit of texture instead of turning into mush.

Pro Tips

• Stir the cornstarch in thoroughly before adding liquids. Lumps of raw cornstarch in the finished sauce are gummy and unpleasant.
• Use dry white wine. Sweet wine will throw off the balance of the sauce.
• Chop the spinach roughly so it distributes evenly throughout the pasta instead of clumping in one spot.
• Toss the linguine with the sauce rather than just pouring it on top. The pasta absorbs more flavor that way.

Variations

• Use shrimp instead of chicken for a seafood version.
• Swap spinach for baby kale or arugula for a peppery bite.
• Add sun-dried tomatoes for a pop of sweetness and color.