Chicken Dinners from Oprah.com

I was watching Oprah last week and she had her friend Cristina Ferrare on to share some of her cooking tips. One of her tips was to get the most out of a roast chicken by using it in three different meals. I made all three meals and we really, really liked 2 of them so I wanted to share those with you all.

The first one is Chicken enchiladas and the second on is Pesto with Farfalle Pasta with Roasted Chicken (very yummy). I changed up the pesto a bit to our tastes, but I will keep the recipe as is and let you make any changes you want.

Pesto with Farfalle Pasta with Roasted Chicken

Recipe created by Cristina Ferrare

Try this delicious pasta dish from Cristina Ferrare. It's the perfect solution for when you have leftover chicken.

Ingredients:

Pesto:

• 4 cups fresh basil leaves
• 4 cups Italian parsley springs
• 4 large cloves garlic
• 1 1/2 cups olive oil
• 1/4 tsp. salt

Roasted Chicken Salad:

• 1 cup diced Roasted Chicken
• 1 cucumber , peeled, seeded and diced
• 2 cups mixed greens
• 1/4 cup roasted pine nuts
• 1/2 lemon , juiced
• Parmesan cheese
• 1/4 cup sliced black olives
• 1/2 pound farfalle pasta
• Handful pomegranate seeds

To prepare the pesto: Chop basil, parsley and garlic in a food processor. Slowly add olive oil and keep chopping. Add salt.

To prepare the chicken mixture and final dish: Place Roasted Chicken, cucumber, pine nuts, 1 Tbsp. of pesto and olives in a bowl and mix together. Cook pasta until al dente. Add 2 tablespoons of pesto to the pasta and mix well. Top off with 2 cups of mixed greens and the juice of 1/2 a lemon. Add the chicken mixture to pasta and toss. Garnish with Parmesan cheese and pomegranate seeds

Chicken Enchiladas

Recipe created by Cristina Ferrare

These chicken enchiladas make a great family meal—and they're simple to make!

Ingredients:

• 16 ounce bottle or can enchilada sauce
• 6 low-fat or fat-free tortillas
• 1 jar salsa
• 2 cans refried beans
• 1/4 cup shredded sharp cheddar cheese
• 1/4 cup shredded sharp Monterey Jack cheese
• 1/2 cup low-fat sour cream
• 1/4 cup kalamata olives , pitted
• 1 jalapeño , chopped and seeded
• Roasted Chicken

Heat oven to 400°.

Pour the can of enchilada sauce into a pie dish. Dip tortillas in the sauce to soften them.

On a cutting board, gently spread refried beans on one side of each tortilla. Add enough diced Roasted Chicken to cover the beans. Sprinkle with cheddar and Monterey Jack cheeses. Add olives, chopped jalapeño and salsa (optional).

Roll up the tortillas and place seam-side down in a 9" x 13" baking dish.

Blend the sour cream into the remaining enchilada sauce in the pie dish. Pour over enchiladas and sprinkle remaining cheese.

Cover and bake for 25-30 minutes until hot and bubbly.

Note: I made mine a little bigger than the picture. Also, don't be afraid of the kalamata olives they add a really nice flavor.