Shrimp, Scallop And Chicken Provencal

• 1/2 c. olive oil
• 1/2 lb. shelled and deveined shrimp
• 1/4 lb. bay scallops
• 6 whole (about 6 lb.) chicken breasts, boned and skinned
• 2 lb. onions, sliced
• 2 green peppers, sliced
• 2 red peppers, sliced
• 1 c. chicken broth
• 2/3 c. canned Italian plum tomatoes, drained and seeded
• 4 Tbsp. tomato paste
• 6 garlic cloves, finely chopped
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. basil
• 1/2 tsp. oregano

1. In large skillet, heat oil over medium-high heat.
2. Saute shrimp just until pink and scallops just until firm.
3. Remove with slotted spoon; set aside.
4. Add chicken to skillet; saute just until cooked.
5. Remove with slotted spoon; set aside.

olive oil, shrimp, bay scallops, chicken breasts, onions, green peppers, red peppers, chicken broth, italian plum tomatoes, tomato paste, garlic, salt, pepper, basil, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1082585 (may not work)