Creole Chicken and Shrimp with Linguine

Source: 365 Ways to Cook Chicken


4 tablespoons butter or margarine
2 tablespoons vegetable oil
1.25 to 1.5 pounds skinless, boneless chicken breasts, cut into 1/2 inch cubes
1 pound shrimp, peeled and deveined
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 onion, chopped
1 green bell pepper, chopped
2 garlic cloves, crushed
1 16 ounce can whole tomatoes, chopped
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 pound linguine, cookd and drained

In a large frying pan, melt 2 tablespoons of the butter in 1 tablespoon of the oil over medium-high heat. Add chicken and shrimp. Sprinkle with oregano, salt, black pepper and cayenne. Saute about 3 minutes, until chicken turns opaque and shrimp turns pink. Remove and set aside.

Reduce heat to medium and add remaining 2 tablespoons butter and 1 tablespoon oil. Add onion and saute until softened, about 3 minutes. Add green pepper and garlic and cook until pepper is crisp-tender, 3 to 5 minutes. Add tomato, Worcestershire sauce, and lemon juice.

Return shrimp and chicken to pan, mix well, and simmer for 5 minutes. Serve over linguine.

Serves 6.