Chicken & shrimp saute
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter |
| 8 | ounces | Boned skinned chicken cut in |
| 1 1/2\" chunks | ||
| 8 | ounces | Shrimp, peeled and deveined |
| ½ | teaspoon | Salt |
| 1 | cup | Sliced sweet yellow peppers |
| 1 | cup | Sliced green peppers |
| 1 | can | 15oz size stewed tomatoes |
| 8 | ounces | Fettuccine, cooked |
Directions
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.