Shrimp & Chicken Spaghetti Sauce

1/2 lb. skinless, boneless chicken breast, cubed

1/2 lb. raw shrimp, shelled & deveined

1 med. onion, diced

3 cloves garlic, minced

1 small green pepper, diced

1 small sweet red pepper, cut in strips

1 lg. (28oz) can whole italian plum tomatoes

1/2 tsp. hot red pepper flakes (more or less if you like)

1/4 salt

oregano, marjoram & basil to taste (LOTS!)

Sautee chicken & vegetables until chicken is firm and onions are translucent. Crush tomatoes lightly in your hands (or food-processor if you're not a tactile cook) and add to chicken & veggies with their liquid. Simmer over low heat uncovered for 1/2 hour. Turn off heat, add the shrimp wait 10 minutes and serve over fettucini or spaghetti. The residual heat should cook the shrimp within 5 minutes, but give it 10 just to be sure. A dash of white wine when you add the shrimp is also nice. NOTE: this is a thin sauce, don't expect it to cling to the pasta!