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In a small bowl, combine the tomatoes, garlic, basil, oil and a small pinch of salt. Stir together and let this sit on the counter as long as you want. The longer it sits, the better the flavor.
In a medium bowl, combine the chicken, lemon zest and juice, garlic, basil, oil, and a good pinch of salt and pepper. Gently stir together to coat, cover and let this chill in the fridge for a few hours.
Heat a large skillet over medium high. Add the chicken to the pan (no need to add oil, it’s got enough!) and sear on one side for six minutes. Flip and sear another six. Then flip one more time and go two more. Flip once more and go two more minutes. Nice and browned, beautiful.
Flip the heat off and lay the Swiss cheese slices over each chicken thigh. Cover with a lid and let this sit for a few minutes, just until the cheese melts over the chicken.
In the meantime, boil your pasta in a pot of salted water until al dente, according to package directions. Save a cup of the starchy pasta water and drain the rest. Pour the pasta water back in and stir to combine. This helps give it a little sauce!
Now you build in shallow bowls: the egg noodles, the Swiss chicken, the tomatoes. SO GOOD. Garnish with more basil and even a little parmesan cheese if you feel it.
Serves four! (Maybe five, ya know.)