Energizing Linguine
Yield
4 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
pasta, linguine
|
|
| 1 | cup |
mushrooms
fresh, sliced |
|
| ½ | cup |
celery
sliced |
|
| 1 | tablespoon |
margarine
or butter |
|
| 2 | tablespoons |
cornstarch
|
|
| 1 | cup |
chicken broth
|
|
| ⅓ | cup |
white wine
dry |
*
|
| 2 | teaspoons |
lemon juice
|
|
| ¼ | teaspoon |
thyme
dried, crushed |
*
|
| 2 | dash |
red hot pepper sauce
bottled |
*
|
| ½ | cup |
mozzarella cheese
shredded |
*
|
| 1 ½ | cups |
chicken
cut into strips |
|
| 4 | ounces |
spinach
fresh, chopped |
|
| 1 | x |
Parmesan cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
pasta, linguine
|
|
| 237 | ml |
mushrooms
fresh, sliced |
|
| 118 | ml |
celery
sliced |
|
| 15 | ml |
margarine
or butter |
|
| 3E+1 | ml |
cornstarch
|
|
| 237 | ml |
chicken broth
|
|
| 79 | ml |
white wine
dry |
*
|
| 1E+1 | ml |
lemon juice
|
|
| 1.3 | ml |
thyme
dried, crushed |
*
|
| 2 | dash |
red hot pepper sauce
bottled |
*
|
| 118 | ml |
mozzarella cheese
shredded |
*
|
| 355 | ml |
chicken
cut into strips |
|
| 115.6 | ml/g |
spinach
fresh, chopped |
|
| 1 | x |
Parmesan cheese
grated |
*
|
Directions
Prepare linguine according to package directions except omit salt.
Drain, keep warm. Cook mushrooms and celery in hot margarine until tender.
Stir in cornstarch.
Stir in next 5 ingredients. Cook and still until bubbly.
Stir in cheese until melted. Stir in chicken and spinach.
Cover and cook 1 minute or until heated through.
Serve over linguine. Sprinkle with Parmesan.
