Creole Chicken and Shrimp with Linguine

4 tablespoons butter or margarine
2 tablespoons vegetable oil
1 1/2 pounds skinless chicken breasts, cut into 1/2 inch cubes
1 pound shrimp, peeled and vein removed
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 tomato, peeled and chopped
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 pound linguine, cooked and drained

In a large frying pan, over medium heat, melt 2 tablespoons of the butter in 1 tablespoon of the oil. Add chicken and shrimp. Sprinkle with oregano, salt, black pepper, and cayenne pepper. Increase heat and saute about 3 minutes, or until the chicken turns opaque and the shrimp turn 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 tomatoes, Worcestershire sauce, and lemon juice.

Return chicken and shrimp to the pan, mix well and simmer for 5 minutes. Serve over linguine.
This sauce can be served over rice too.