Place the Linguini into a saucepan of boiling salted water and cook until tender.
Put the butter and olive oil into a wok over a moderate heat and allow to heat up.
Cut the chicken breast into 2cm dice and add to the wok. Allow the chicken to cook for about 10 minutes until there is no sign of pink flesh. Add the garlic, tomato puree and seasoning and cook for a further 5 minutes.
Drain the linguini and then add to the chicken, stirring in to thoroughly cover the linguini in juices.
Then add the stir fry vegetables, again thoroughly mixing all the ingredients and allow to cook for 5 minutes.
Finally, add the plum and hoisin sauce and mix well.
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