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Chicken And Shrimp Saute
| Ingredients | |||
| 4 | tablespoon | butter | |
| 8 | oz | chicken, boned, skinned, cut in 1 1/2 inch chunks | |
| 8 | oz | shrimp, peeled, deveined | |
| 1/2 | teaspoon | salt | |
| 1 | cup | bell peppers, yellow, sweet, sliced | |
| 1 | cup | bell peppers, green, sliced | |
| 15 | oz | tomatoes, canned, stewed | |
| 8 | oz | 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. | |||
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