| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood | Main dish, Poultry, Seafood | 4 | Servings | |
INGREDIENTS
| 4 | T | Butter |
| 8 | oz | Boned skinned chicken cut in |
| 1 1/2" chunks | ||
| 8 | oz | Shrimp, peeled and deveined |
| 1/2 | t | Salt |
| 1 | c | Sliced sweet yellow peppers |
| 1 | c | Sliced green peppers |
| 1 | 15oz size stewed tomatoes | |
| 8 | oz | Fettuccine, cooked |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 382
Calories From Fat: 119
Total Fat: 13.5g
Cholesterol: 102mg
Sodium: 792.7mg
Potassium: 375.9mg
Carbohydrates: 47.9g
Fiber: 2.4g
Sugar: 1.1g
Protein: 17g