CHICKEN & SPINACH LINGUINE
Aunt Sarah's creation - printed in Better Homes & Garden!
Saute celery and mushroom in butter 2-3 minutes; add chicken and saute until chicken turns white. Add 8 oz broth, 1/4 cup wine and thyme. Bring to a boil, cover, lower heat and simmer 15 minutes. Top with spinach, lemon juice and 1/2 cup wine and 6 oz chicken borth, cover and simmer until spinach is limp, about 5 minutes. Add mozzarella. Mix rest of ingredients in a small bowl and then add to pan to thicken chicken-spinach sauce. Ladle over cooked linguine and sprinkle with Parmesean cheese.
NOTE: Chicken slices easier if done when partially frozen.