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
2 Sliced sweet yellow peppers
3 Sliced green peppers
Servings 4
- Amount Per Serving
- % Daily Value *
- Total Fat 39.8g62%
- Saturated Fat 14.8g74%
- Cholesterol 514.2mg172%
- Sodium 3343.3mg140%
- Total Carbohydrate 45.5g16%
- Dietary Fiber 17.4g70%
- Sugars 6.1g
- Protein 104.0g208%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
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