"Growing up Southern is a privilege, really. It's more than where you're born - it's an idea, a state of mind that seems imparted at birth. It's more than loving fried chicken, sweet tea, high school football, country music, and acoustic guitars. It's being hospitable, being devoted to front porches, magnolias, the good Lord, and each other. We don't become Southern - we're born that way."


Creamy Artichoke Pasta

I made this yummy dish tonight and wanted to share it with you.

It's made with the new Philadelphia Cooking Creme, but this is not a compensated or sponsored post. This was my first time using the new cooking creme and it was very good.

I added chicken to mine, but I think next time I won't; I'll just make it as a side dish and have the meat separately. It was delicious though!

What You Need:

1 lb. pasta, any variety
1 tbsp. butter
1 can (14 oz) small or medium artichoke hearts, drained & halved
2 tsp. olive oil
1 tub (1o oz.) Philadelphia Savory Garlic Cooking Creme
1 cup grated parmesan cheese
1 tsp. chopped fresh oregano

Make It:

Cook pasta in large saucepan as directed on package. Meanwhile, melt butter in small saucepan. Add artichokes; cook and stir 3-4 minutes, until heated through. Season to taste.
Drain pasta; return to pan. Add olive oil, toss to coat.
Add artichoke mixture and all remaining ingredients; cook and stir 2-3 minutes, until heated through.


Makes 4 servings.


  1. Ooh! I've been dying to use the cooking cream! This is a perfect opportunity. :)

  2. This sounds so good. I am going to star this and hopefully make it soon. Thank you.


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