Chicken And Shrimp Saute

• 4 tablespoons butter
• 8 ounces chicken boned, skinned, cut in 1 1/2 inch chunks
• 8 ounces shrimp peeled, deveined
• 1/2 teaspoon salt
• 1 cup sweet bell peppers yellow, sweet, sliced
• 1 cup sweet bell peppers green, sliced
• 15 ounces tomatoes canned, stewed
• 8 ounces pasta, fettuccine cooked

1. In a large skillet over medium heat, melt 2 tablespoons of the butter.
2. Add chicken and shrimp.
3. Sprinkle with salt and pepper.
4. Cook stirring frequently until chicken is light golden and shrimp are pink, about 4 minutes.
5. Remove chicken and shrimp; set aside.
6. To skillet add peppers; cook until crisp-tender.
7. Break up tomatoes in the can.
8. Add to skillet; heat until bubbling.
9. Add chicken and shrimp.
10. Stir in remaining 2 tablespoons butter, 1 tablespoon at a time, until just melted.
11. Arrange pasta on platter; top with chicken-shrimp mixture.

butter, chicken, shrimp, salt, sweet bell peppers, sweet bell peppers, tomatoes, pasta

Taken from recipeland.com/recipe/v/chicken-shrimp-saute-2445 (may not work)