The Scoop
Slow Diane combines chicken and pasta in a creamy sauce, perfect for a snowy day.
The first time I made Slow Diane was during an unexpected snowstorm that left me stuck at home. My cozy apartment, filled with the faint aroma of wood smoke from the nearby fireplace, needed its own warmth. My eyes landed on a can of tomato purée hidden at the back of the cupboard, an impulse buy that suddenly felt like destiny. The slow cooker offered a gentle simmering soundtrack as I began seasoning chicken cutlets, picturing the aromatic dance of onion and garlic that would soon ensue. A splash of Worcestershire sauce—a trusty favorite—added just the right depth, while whisking corn flour into chicken stock transformed the dish into a silky delight. As the snow piled outside, button mushrooms became the final earthy touch, absorbing the blend of cream and Dijon mustard as it came to life.
Halfway through the simmer, I texted an old friend who lived nearby, inviting them to brave the snow for a warming meal. Their enthusiasm nudged me to add a little more cream than usual, softening the chill with each tender bite. Tossing fresh egg fettuccine into the pot towards the end was a nod to my love for all things pasta. Chopped continental parsley added a burst of freshness and color that echoed the calm beauty of snow-covered trees. As we gathered around the table, bowls in hand, we reveled in the unexpected gift of a day spent sharing stories and slowly savoring each spoonful.
If you are ever caught in a snowy day wonderland—or simply craving warmth in any setting—consider adding a pinch of nostalgia to the creamy layers of Slow Diane.
Ingredients
- 8 chicken cutlets, excess fat trimmed
- salt, to taste
- pepper, to taste
- 2 teaspoons extra-virgin olive oil
- 1 brown onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons corn flour
- 1/2 cup chicken stock
- 1 cup pouring cream
- 2/3 cup tomato purée
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 7 ounces button mushrooms, thickly sliced
- 6.6 ounces fresh egg fettuccine
- continental parsley, chopped, for garnish
Directions
- Heat a large, nonstick frying pan over high heat.
- Season the chicken with the salt and the pepper and place it, skin-side down, in the pan.
- Cook the chicken until one side is golden, about 3 minutes.
- Flip the chicken and cook for 2 minutes.
- Transfer the chicken to the slow cooker.
- Drain the fat from the pan and discard.
- In the same pan, heat the oil.
- Reduce the heat to medium-low and add the onion and the garlic and cook, stirring often, until soft, about 2 minutes.
- Add the onion mixture to the slow cooker.
- While the onion mixture is cooking, add the corn flour to a large jug and gradually whisk in the stock.
- Add the cream, the purée, the Worcestershire sauce, and the mustard.
- Add the corn flour mixture to the slow cooker.
- Cover the slow cooker and cook on low-heat for 3 hours 30 minutes.
- Add the mushrooms to the mixture and cook for 20 minutes.
- Add the pasta to the mixture and cook until tender, about 10 minutes.
- Sprinkle the mixture with the parsley.
- Serve.
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