Cut the cooled chicken breasts and put them in a blender. Mash it with cream, salt and sugar until it becomes a coarse-grained mass. Using two tablespoons, remove the walnut-sized dumplings from the mixture. Dip the spoons first in the hot water. Heat chicken broth in a saucepan and cook the dumplings briefly.
Pasta and Sauce Ingredients:
Cook the noodles in salted water according to package directions.
Peel the shallots and garlic and cut into cubes.
Put the dumplings in a frying pan with olive oil. Add shallots and garlic, mix with dumplings and fry over medium heat. Dissolve in white wine (or direct grape juice) and water. Add butter and cream. Simmer over low heat for 5 minutes and season with salt and pepper. Add shredded hard cheese (such as Parmesan cheese or Hosumer Dischkase) and mix well.
Use the pasta tongs or a fork to remove the tagliatelle from the pot and place it in the skillet. Mix well. Place on plates and serve sprinkled with chopped parsley.
Dumplings can also be prepared in advance. Simply cook it for a short time and keep it in the fridge until ready to use.