Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   butter
   8      ounces        boned skinned chicken cut in
                        -- 1 1/2-inch chunks
   8      ounces        shrimp -- peeled and deveined
     1/2  teaspoon      salt
   1      cup           sliced sweet yellow peppers
   1      cup           sliced green peppers
   1      15 oz can     size stewed tomatoes
   8      ounces        fettuccine -- cooked

Preparation:

In a large skillet over medium heat, melt 2 Tablespoon 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 Tablespoon butter, 1 Tablespoon at a time, until just melted. Arrange pasta on platter; top with chicken-shrimp mixture.