In large frying pan, melt 2 Tbsp of the margarine in 1 Tbsp of oil over medium-high heat. Add chicken and shrimp. Sprinkle with oregano, pepper, and cayenne pepper. Sauté about 3 minutes until chicken turns opaque and shrimp turns pink. Remove and set aside.

Reduce heat to medium and add remaining 2 Tbsp of margarine and 1 Tbsp oil. Add onion and sauté until softened, about 3 minutes. Add green pepper and garlic and cook until pepper is crisp tender, 3-5 minutes. Add tomato, Worcestershire sauce and lemon juice. Return shrimp and chicken to pan, mix well, and simmer for 5 minutes. Serve over bed of linguini. Serves six.