Chicken and Fettuccine in Tomato "Cream" Sauce

I have a confession...I have made it a habit to shy away from any recipe that uses cream cheese or heavy cream unless it is some I HAVE TO try. I don't know what it is about cream...maybe the thought of using cream gives me an instant flashback to the Devil Wears Prada when Nigel says to Andy: "Corn chowder? That's an interesting choice. You do know that cellulite is one of the main ingredients in corn chowder." Since that movie moment, I try to stay away from anything that has a ton of empty calories when I'm cooking...

So now, I have a new love! I use Greek yogurt as a replacement to cream cheese and heavy cream!!! WOO HOO! Now, I cannot say this will serve as a true replacement to everything...but I will try it first to say the least.

Today's recipe is one that I have used this replacement. I already know that when I tried this recipe, I used too much "starchy" water, because my fettuccine noodles immediately sucked up too much of the sauce...so, I will have to watch next time I attempt this one. That being said, this recipe is FULL of flavor! And, of course it uses two of my kitchen loves...garlic and red pepper flakes! Serve this with garlic bread and it is a garlic lovers meal!

Chicken and Fettuccine with Tomato "Cream" Sauce
(adapted from Cooking Light, August 2012)
Ingredients
fresh chicken breasts (2-4 pieces), diced
8 oz. uncooked fettuccine noodles
1 T. extra virgin olive oil
4 T. chopped garlic
1 (28oz) can whole peeled tomatoes, drained and crushed (low sodium!)
3 oz. plain greek yogurt
1/2 t. red pepper flakes (or more)
1/4 cup fresh basil leaves
1/2 c. mozzarella cheese, shredded
salt and pepper

Step by Step Directions
1. Cook chicken breasts in either water or chicken stock (for extra flavor), set aside.
2. Cook pasta in 4 quarts of salty water according to box directions. Drain. Keep about 1/2 c. starchy water aside.
3. Heat a large skillet over medium-low heat. Add extra virgin olive oil to pan. Coat the pan. Add garlic. Cook for a few minutes then stir in tomatoes. Cook for 3 minutes. Add in starchy water and bring to a boil.  Add in the chicken.

4. Add in greek yogurt and stir until smooth. Add in red pepper flakes and basil. Pour over noodles. Toss to coat. Add in cheese. Toss again.