Boil shells according to box directions. Careful not to break apart while stirring.

Season tenderloins with salt, pepper, adobo, italian seasoni, garlic and Worcestershire sauce.

Sautee tenderloins until cooked through, do not over cook.

While shells are cooking, thaw spinach in the microwave. Squeeze out all excess water thoroughly. Set aside in a bowl.

Once chicken is done, let it rest and cool to touch.

Chop chicken until it's shredded. You may have to use your hands to break it apart at some point. Add to bowl with spinach. Be sure to get the bits of garlic from the pan in here too.

Drain shells once done, and let cool.

Add ricotta and parmesan to spinach and chicken and mix thoroughly. You should taste the filling and see if you would like to add salt and/or pepper.

Once shells are cooled, begin to stuff with the chicken/ricotta mixture. Each shell can hold a little more than a teaspoon.

Line your shells in a baking dish that has a light layer of Vodka sauce at the bottom. When done, top with more sauce and cheese.

Bake at 425 for 45 minutes, covered in foil.