2 tbsp. reduced calorie butter
1 lb. boneless chicken breast, cut in 2 inch pieces
1 med. green pepper, cut in 1/2 inch pieces
1 lg. clove crushed garlic
1 (16 oz.) can whole tomatoes
1/4 c. chopped parsley
1 tsp. hot red pepper sauce
1/2 lb. lg. shrimp, shelled and tails intact
1 med. chopped onion
1 c. uncooked rice
1 (14 oz.) chicken broth
1 tsp. basil
1 c. frozen peas, thawed

In a skillet, melt the butter. Saute the chicken, onion, pepper and garlic for 5 minutes. Add rice and cook for 3 minutes. Add tomatoes and liquid, broth, parsley, basil and pepper sauce. Bring to a boil, simmer covered for about 15 minutes. Add the shrimp and peas. Simmer covered for 3 minutes or until tender.