3 Mouthwatering Italian Recipes Everyone Will Love
By: Sheri Wetherell
Published: February 25, 2014

Who doesn't love the flavorful comforts of Italian cooking? Nothing will get your family to the table quicker than a classic lasagna, a creamy bowl of risotto, or a cheesy pizza. Discover these recipes and more in Good Housekeeping Family Italian Cookbook: 185 Trattoria Favorites to Bring Everyone Together, the latest cookbook from the Good Housekeeping editors. From tasty appetizers (Tomato and Mozzarella Bites) to tantalizing desserts (Blueberry-Lemon Tiramisu) this must-have cookbook has it all!
	Below are three scrumptious recipes Good Housekeeping is sharing with our readers, like garlicky Chicken Pasta Primavera, Pork Chops Marsala with mushrooms and asparagus, and herb filled Stuffed Parmesan Potatoes. Buon appetito!
 Chicken Pasta Primavera
	Active time: 25 minutes, Total time: 30 minutes
	Makes 6 main-dish servings
	12 ounces cavatappi or fusilli pasta
	2 green onions
	4 teaspoons olive oil
	1 1/2 pounds boneless, skinless chicken-breast halves, cut into 1-inch chunks
	1/2 teaspoon salt
	1/4 teaspoon ground black pepper
	1 garlic clove, crushed with garlic press
	1 pound asparagus, trimmed and cut into 1-inch pieces
	1 red pepper, thinly sliced
	1/2 cup heavy cream
	1/4 teaspoon crushed red pepper
1/4 cup freshly grated Parmesan cheese
	1/4 cup loosely packed fresh basil leaves,
	thinly sliced
	Cook cavatappi in boiling salted water as label directs. Drain pasta, reserving 1/2 cup pasta cooking water. Return pasta and reserved cooking water to pot.
	Meanwhile, slice green onions; reserve 2 tablespoons sliced dark green tops for garnish. In 12-inch skillet, heat 2 teaspoons oil over medium-high. Sprinkle chicken with 1/4 teaspoon salt and black pepper. Add chicken to skillet and cook 7 minutes or until chicken is browned and no longer pink throughout, stirring occasionally. Transfer chicken to medium bowl; set aside.
	To same skillet, add remaining 2 teaspoons oil; reduce heat to medium. Add green onions and garlic and cook 1 minute, stirring. Add asparagus and red pepper; cook 6 to 7 minutes or until vegetables are tender-crisp, stirring frequently. Stir in cream, crushed red pepper, and remaining 1/4 teaspoon salt. Heat mixture to boiling over medium high. Stir in reserved chicken pieces and remove from heat.
	To saucepot with pasta and reserved cooking water, add Parmesan, chicken mixture, and basil; stir to combine.
	To serve, spoon into bowls and garnish with reserved dark green onion.
 Pork Chops Marsala
	Total time: 25 minutes
	Makes 4 main-dish servings
	4 boneless pork loin chops (4 ounces each), trimmed of fat
	1/2 teaspoon salt
	1/4 teaspoon ground black pepper
	1 tablespoon olive oil
	1 package (10 ounces) sliced crimini or white mushrooms
	1 large shallot, chopped
	1/2 teaspoon dried thyme, or 1 1/2 teaspoons fresh thyme leaves
	1 pound asparagus, ends trimmed
	2 tablespoons water
	1/2 cup reduced-sodium chicken broth
	1/3 cup Marsala wine, preferably semisecco
	 
	Season pork chops on both sides with salt and pepper.
	In 12-inch nonstick skillet, heat 2 teaspoons oil over medium. Add pork chops and cook 6 minutes or until browned outside and still slightly pink in center, turning over once. Instant-read thermometer inserted horizontally into chop should register 145°F. Transfer chops
	to platter; keep warm.
	In same skillet, heat remaining 1 teaspoon oil 1 minute. Add mushrooms, shallot, and thyme; cook 5 minutes or until mushrooms are browned and shallot is softened.
	Meanwhile, place asparagus in glass pie plate with water; cover and microwave on High 3 to 3 1/2 minutes or until fork-tender. Set aside.
	Add broth and wine to mushroom mixture in skillet; cook 2 minutes. Place chops on dinner plates; top with wine sauce. Serve with asparagus alongside.
	 
Stuffed Parmesan Potatoes
	Active time: 5 minutes, Total time: 35 minutes
	Makes 6 side-dish servings
	3 medium russet potatoes (8 ounces each), scrubbed and pierced with a fork
	1/2 cup heavy cream
	1/2 cup freshly grated Parmesan cheese
	5 fresh basil leaves, chopped
	1/8 teaspoon dried thyme
	1/2 teaspoon salt
	1/2 teaspoon ground black pepper
	Place potatoes in 2-quart baking dish; cover with vented plastic wrap. Microwave on High 17 minutes or until tender. Cut each in half; scoop flesh into bowl. Cut slices off bottoms.
	Preheat oven to 425°F. Mash potato flesh with cream, 1/4 cup Parmesan, basil, thyme, salt, and pepper. Spoon into potato halves; place in baking dish.
	Top with remaining 1/4 cup grated Parmesan. Bake 15 minutes.