Blend the five spices together. Sprinkle a third over the raw chicken, a third over raw shrimp, a third set aside.
Cook pasta acording to box directions.
Meanwhile, heat half the oil in a large skillet. Brown the chicken. Romove and set aside. Cook the shrimp in the same pan for about 2 min. Remove and set aside. Add the rest of the oil and cook the peppers and onion on high heat, sprinkle with the rest of the seasoning mix. Saute the veg. until they begin to turn dark. Stir in half the broth and cook until it is almost gone. Stir in the rest of the broth to deglaze the pan, constantly scraping the bottom of the skillet. Add the chicken and the shrimp. In a small cup with 2 Tbs. of cold water dissolve corn starch. Add to skillet and simmer on low until sauce thickens slightly. When pasta is done add it to the sauce and stir to combine. Serve immediately.