Buffalo Chicken Cheese Stuffed Shells


1 package (12 Oz. Size) Jumbo Shells   2 whole Boneless, Skinless Chicken Breasts   1 Tablespoon Vegetable Oil   1 teaspoon Salt   ⅔ cups Hot Sauce   ⅓ cups Bleu Cheese   ⅓ cups Mozzarella Cheese, Shredded   ⅓ cups Parmesan Romano Cheese   2 cups Ricotta Cheese
Prepare the pasta according to package directions. Cut the chicken into small pieces, and then cook in a skillet over medium heat with the vegetable oil until no longer pink in the center. If any pieces are on the larger side, shred them with a fork once cooked.

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