Ingredients
- 8 linguine (cooked)
- 13 ounce beef broth
- 1 1/2 cups ham in (cooked)
- 3/4 cup milk
- 1 1/2 cups mushrooms (sliced)
- 3/4 cup onion (chopped)
- 1/2 cup slivered almonds
- 3 tbsps dijon mustard
- 3 tablespoons margarine
- 3 tablespoons oil
- 8 ounces spinach (chopped fresh)
- 3 tablespoons flour
- 1/2 cup snipped parsley
- 3/4 teaspoon dry thyme
In heavy 12" skillet, brown almonds over Mediuam heat for 5 minutes until golden. Stir constantly. Remove from skillet. Reserve. In small skillet cook mushrooms and onions in margarine and oil. When tender, add flour, thyme, broth and milk. Cook until thick. Cook and stir for 1 minute more. Stir in 1/4 cup of almonds, ham, parsley and Dijon mustard. Stir in cooked linquine. Place 8 ounces of fresh spinach on plates. top with hot linquine. Sprinkle with rest of almonds.
