Title: Chicken and Shrimp Saute
Categories: Shrimp Poultry Main
Yield: 4 Servings
| 4 | tb | Butter |
| 8 | oz | Boned skinned chicken cut in |
| | | 1 1/2" chunks |
| 8 | oz | Shrimp, peeled and deveined |
| 1/2 | ts | Salt |
| 1 | c | Sliced sweet yellow peppers |
| 1 | c | Sliced green peppers |
| 1 | cn | 15oz size stewed tomatoes |
| 8 | oz | Fettuccine, cooked |
In a large skillet over medium heat, melt 2 Tb of the butter. Add chicken
and shrimp. Sprinkle with salt and pepper. Cook stirring frequently until
chicken is light golden and shrimp are pink, about 4 minutes. Remove
chicken and shrimp; set aside. To skillet add peppers; cook until
crisp-tender. Break up tomatoes in the can. Add to skillet; heat until
bubbling. Add chicken and shrimp. Stir in remaining 2 Tb butter, 1 Tb at a
time, until just melted. Arrange pasta on platter; top with chicken-shrimp
mixture.