Mix first 6 ingredients (spices) in a small bowl.

Prepare vegetables by washing and dicing.

Cut chicken into bite-size pieces. Use about 1/3 of seasoning to coat chicken.

In another bowl sprinkle 1/3 seasoning on deveined and peeled shrimp.

Cook pasta to Al Dente and drain.

Heat 1 tablespoon olive oil in skillet over high heat. Saute Chicken for 2 minutes per side. Add shrimp and cook for another 2 minutes. Remove from pan.

Put pan with juices back over high heat and add remaining oil. Add tomatoes, peppers, and onion to oil. Sprinkle with remaining spice and saute for about 10 minutes.

Add chicken and shrimp back in and pour 3/4 cup chicken broth in pan. Cook over high until liquid is almost gone. Add remaining 3/4 cup of stock. Stir constantly, scraping blackened stuff on the bottom of pan.

Reduce broth some and then turn to low.

(optional) Combine 1 tablespoon cornstarch with 2 tablespoons wine or 2 tablespoons water in small bowl. Add to pan and simmer until thickens.

Serve over noodles and top with parsley for garnish.