|Olive oil||2 Teaspoon|
|Hot turkey italian sausage||4 Ounce, cut into 1/4 inch pieces|
|Boneless skinless chicken breast||4 Ounce, cut into 1 inch pieces|
|Shrimp||12 Medium, shelled and deveined|
|Sliced green bell pepper||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned crushed tomatoes||1 1⁄2 Cup (24 tbs)|
|Clam juice||1⁄4 Cup (4 tbs)|
|Low sodium chicken broth||1⁄4 Cup (4 tbs)|
|Dried basil||1⁄4 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
|Ground red pepper||1 Dash|
|Spinach fettuccine||6 Ounce, cooked and drained (Fresh / Dried)|
1. In large nonstick skillet, heat oil; add sausage. Cook, stirring frequently, 6-8 minutes, until browned. Add chicken; cook, stirring frequently, 5 minutes. Stir in shrimp; cook 5 minutes longer, or until chicken is browned and shrimp are pink and opaque. With slotted spoon, remove sausage, chicken and shrimp to plate.
2. Add bell pepper, onion and garlic to skillet; cook, stirring frequently, 3 minutes, until tender. Stir in tomatoes and remaining ingredients except fettuccine. Bring to a boil; add sausage, chicken and shrimp. Reduce heat to low; simmer 15 minutes.
3. Transfer to large serving bowl. Add fettuccine; toss to combine.