Manestra — Greek Chicken with Orzo in Tomato Sauce

Manestra is a humble one-pot dish common throughout Greece. At its most simple, it’s just orzo (in Greek called kitharaki) in tomato sauce. You can make that sauce from tomato paste or with canned or fresh tomatoes (wait till they’re in season). But you can also dress it up a bit and make it heartier with a little chicken or other meat. That’s what I’ve done here, because that’s how I remember eating it.

Mushroom Pasta

This Mushroom Pasta recipe is a riff on one of my favorites that I developed for Opa! The Healthy Greek Cookbook. The dish was based off one I had in Athens, using pasta and mushrooms from Crete where my family roots are from. It’s an umami bomb that combines meaty wild mushrooms with cheese and a little cream/Greek yogurt. In this recipe, I’m also suggesting adding saffron, which plays off the richness with more nuance and depth of flavor. It’s optional, but I highly recommend it. Cooking it all in one pot makes the process seamless and clean up is easy when you’re done.

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