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

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.