brine the chicken, pat dry, season, then set aside. put on a large pot of salted water and also a small pot of unsalted water. simmer the broccoli till bright green in small pot, drain, and run under cold water for a few minutes. when water in large pot boils, cook noodles as package directs.
put chicken on to broil or grill. meanwhile, slice zucchini and cut all three colors of peppers into chunks; mince a clove or two of garlic and slice some scallion bottoms. saute, along with broccoli, in olive oil till veggies are crisp-tender; season with salt and pepper. heat some extra virgin olive oil through with smashed garlic clove. toss veggies, hot, drained noodles, sliced chicken, and olive oil together. transfer to serving bowl or platter and grate parmesan over. serve w/ garlic-parsley toast.
you could make Kluski (cabbage and noodles.)
boil your egg noodles, leaving slightly undercooked, by about 2 or 3 minutes. meanwhile, cut a large white onion into eights and seperate sections; cook till translucent in lots (about 1 stick) of (REAL!!!!
) butter; add a head of knife-shredded cabbage and cook down. add drained noodles when they are done, season heavily with fresh-cracked black pepper and salt to taste. and cover and cook till cabbage is soft.
you can also use bacon fat and add some crisp bacon, crumbled, to the noodles. delicious w/ cold milk and a nice hunk of warm, buttered bread.
mix boiled egg noodles, cooked, sliced grilled or broiled chicken, sauteed mushrooms and scallion bottoms, sour cream, a can of cream of mushroom soup, garlic, minced, salt and pepper, and grated colby cheese.
cover with extra colby, bake at 350 till cheese is brown around the edges.