Sandra Lee semi-homemade

Ingredients

• 8 ounces fettuccini

• 1 (14-ounce) package smoked andouille sausage, sliced

• 1⁄2 pound peeled medium raw shrimp

• 1 (1-pound) bag frozen pepper stir-fry mix, Birds Eye®

• 1 (14.5-ounce) can diced tomatoes with green pepper, celery, and onion, undrained

Directions

1. Prepare fettuccini according to package directions. Keep warm.

2. Heat a large nonstick skillet over medium-high heat. Add sausage, and cook, stirring occasionally, for 3 to 5 minutes. Add shrimp, and cook, stirring occasionally, for 3 minutes, or until pink and firm. Using a slotted spoon, remove sausage and shrimp from skillet. Add pepper stir-fry mixture to hot drippings in pan. Cook, stirring occasionally, for 3 minutes. Stir in tomatoes, and cook for 3 minutes. Stir in sausage and shrimp.

3. In a large shallow bowl, toss sausage mixture with hot cooked pasta.