Recipe for Chicken Cordon Bleu with cheese and bacon on a bed of vegetable tagliatelle.

Peel the vegetables and cut them into ribbons using a peeler. Trim them with a knife to achieve ribbons approximately 8mm wide.

Finely chop the chives and cut the sugar snap peas into diamonds. Zest the lemon.

Prepare the sauce by heating the cream with the lemon zest and chives over low heat. Season with salt and pepper while keeping it warm.

Heat the olive oil in a non-stick skillet over medium heat. Brown the chicken for 2 minutes on each side. Season with salt and pepper. Cut the chicken into cubes.

Bring a large pot of salted water to a boil. Immerse the tagliatelle and snow peas in the pot for 1 minute.

Gently add the vegetable ribbons and continue cooking for another 30 seconds. Drain carefully and then arrange them in nests on four plates.

Finally, place the cubes in the center and drizzle the vegetables with cream. Serve immediately.