Preparation

1. Reheat the shredded chicken in a skillet for just a few minutes
2. Melt in the butter with the shredded chicken and add in the cayenne pepper
3. Using a cheesecloth, squeeze as much of the liquid as possible from the ricotta cheese.
4. In a bowl, place the cheese in and add the shredded chicken
5. Refrigerate this mix for at least 3 hours.
6. Cook the large shell pasta in lightly salted water, do not cook until al dente’, you want the pasta still slightly firm
7. Drain the pasta
8. Preheat the oven to 350*
9. Lightly spray a 9×13 pan with nonstick spray