Chicken And Shrimp Saute

• 4 Tbsp. butter
• 8 oz. boned and skinned chicken, cut into 1 1/2-inch pieces
• 8 oz. large shrimp, shelled and deveined
• 1/2 tsp. salt
• 1/4 tsp. ground pepper
• 1 c. thinly sliced sweet yellow bell pepper
• 1 c. thinly sliced sweet green bell pepper
• 15 oz. can stewed tomatoes
• 8 oz. fettuccine, cooked according to pkg. directions

1. In a large skillet over medium heat, melt 2 tablespoons butter.
2. Add chicken and shrimp.
3. Sprinkle with salt and pepper. Cook, stirring frequently, until chicken is light golden and shrimp are pink, about 4 minutes.
4. Using a slotted spoon, remove chicken and shrimp; set aside.
5. To skillet, add yellow and green peppers; cook, stirring occasionally until crisp-tender, 2 to 3 minutes.
6. Using a knife, break up tomatoes in can.
7. Add to skillet, stirring to loosen brown bits on bottom of pan.
8. Heat until bubbling, 1 to 2 minutes.
9. Add reserved chicken and shrimp. Stir in 2 tablespoons butter.
10. Arrange pasta on serving platter. Top with chicken-shrimp mixture.
11. Makes 4 servings.

butter, chicken, shrimp, salt, ground pepper, bell pepper, bell pepper, tomatoes, directions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=771333 (may not work)