Shrimp & Chicken Spaghetti Sauce

1/2 lb skinless, boneless chicken breast, cubed
1/2 lb raw shrimp, shelled & de-veined
1 medium onion, diced
3 cloves garlic, minced
1 small green pepper, diced
1 small sweet red pepper, cut in strips
1 large (28oz) can whole Italian plum tomatoes
1/2 tsp hot red pepper flakes (more or less if you like)
1/4 tsp salt
oregano, marjoram & basil to taste

Sauté chicken and vegetables until chicken is firm and onions are
translucent. Crush tomatoes lightly in your hands (or food-processor) 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 fettuccini 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.