Difficulty: Medium - experience needed
4 chicken breasts, diced
20-25 shrimp, pre-cooked and shelled
3/4 c Olive Oil
1/4 c butter/margarine
2-3 garlic cloves, minced
1 red, yellow, and green bell pepper, seeded and cut into thick strips
1/2 onion (yellow), cut large pieces
1/2 c white cooking wine
3 TBSP dried Basil
salt to taste
Wash and shell shrimp; set aside.
Wash and cut peppers and onions; set aside.
Put butter/margarine and olive oil in large non-stick skillet on med heat; add chicken, garlic and wine; stir (cover to simmer with lid) -when chicken appears to be mostly done, add peppers and onions (cover with lid); cook until chicken is done add shrimp and basil - stir to coat the basil onto the mixture and let warm for a couple of minutes. - Do not cook with shrimp too long (only warm the shrimp as it is already cooked and will get rubbery if overcooked). Serve on noodles or streamed rice.
NOTE: while cooking do not turn heat up too high, you want to cook on a med heat so that the moisture from the mixture does not evaporate)