Ingredients for dumplings:
Chop the cooled chicken breast and put it in a blender. Puree with cream, salt and sugar into a coarse-grained mass. Use two spoons to scoop walnut-sized balls out of the mixture. Dip the spoons in hot water first. Heat the chicken stock in a pot and briefly boil the meatballs in it.
Ingredients for pasta and sauce:
Cook the noodles in salted water according to package directions.
Peel and finely chop shallot and garlic.
Put the dumplings in a pan with olive oil. Add the shallots and garlic, mix with the meatballs and simmer on medium heat. Deglaze with white wine (or straight grape juice) and water. Stir in butter and cream. Simmer for a good 5 minutes and season with salt and pepper. Add grated hard cheese (e.g. Parmesan or Husumer Deichkäse) and mix well.
Using pasta tongs or a fork, remove the tagliatelle from the pot and place in the pan. Mix well. Place on plates and serve sprinkled with chopped parsley.
The dumplings can be prepared in advance. Just boil it for a short time and keep it in the fridge until use.