1/2 lb. linguine, cooked al dente
2 boneless chicken breasts (cut in 1 inch cubes)
1/2 c. dry white wine
2 tbsp. orange marmalade
2 tbsp. plum sauce
2 tbsp. Hoisin sauce
1/2 lg. Spanish onion (diced)
Salt and pepper to taste
2 tbsp. olive oil

Cook linguine and set aside in colander. Coat large frying pan with oil and heat (medium). Saute chicken until brown. Add onions, salt and pepper and cook until onions are clear. Add wine, marmalade, Hoisin and plum sauce and cook about 5 minutes. Mix in pasta and serve with French bread.

Serves 3.