Ingredients:

4 T 2 T 1 1/2 lb 1 lb 1 tsp 1/2 tsp 1/4 tsp 1/4 tsp 1 1 2 1 2 T 2 T 1 lb

butter or margarine, divided vegetable oil, divided skinless, boneless chicken breasts, cut into 1/2 inch cubes shrimp, peeled & deveined dried oregano salt black pepper (fresh ground if you have it) cayenne pepper onion, chopped green bell pepper, chopped garlic cloves, crushed tomato, peeled and chopped Worcestershire sauce lemon juice linguine, cooked and drained

Procedure:

1.  In a large frying pan, melt 2 Tbls. of the butter and 1 Tbls. of the oil over medium high heat.
2.  Add chicken and shrimp.
3.  Sprinkle with oregano, salt, black pepper, and cayenne.
4.  Saute 3-5 minutes, or until chicken turns opaque and shrimp turns pink.
5.  Remove chicken and shrimp from the pan, and set aside.
6.  Reduce heat to medium and add remaining 2 Tbls. of butter and 1 Tbls. oil.
7.  Add onion, and saute until softened, about 3 minutes.
8.  Add green pepper and garlic, and cook until pepper is crisp-tender, 3-5 minutes.
9.  Add tomato, Worcestershire sauce, and lemon juice.
10.  Mix well.
11.  Return shrimp and chicken to the pan, mix well, and simmer for 5 minutes.
12.  Serve over linguine.

That's it. Sounds complicated, but it's really not. And it's very good.

One little hint -- I use double the amount of cayenne because I like it spicy!