In a large skillet over medium heat, melt 2 tb 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 tb butter, 1 tb at a time, until just melted.

Arrange pasta on platter; top with chicken-shrimp mixture.