| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Seafood, Poultry, Main dish |
4 |
Servings |
INGREDIENTS
| 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 |
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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