You can dictate what you think is the "right" way to do things, but for many people, the practical aspect of cooking is to use what is in the cupboard and not always have to run out to find the perfect shaped noodle if it's not on the shelf. I could make it—there is a pasta machine cutter thingie in my closet but I don't use it often. There are lots of shapes of pasta in air-tight containers in the cupboard. Whatever the shape is can be irrelevant if there is an appropriate surface area.

A chicken breast is thawing this morning to bake this afternoon and use for several different meals this week. I find I rarely have a large amount of almost any meat at most meals, it is usually part of something else, like shredded on a salad or in strips with onions and hot peppers and sauce and toppings in a taco or fajita, etc. I have a few tomatoes ripening from the last plant of the season (picked green a couple of weeks ago) that will go nicely on a chef salad - a bed of lettuce topped with the meat, cheese, a sprinkle of nuts and seeds called Tours Mix (a local specialty), Italian dressing (I like a Balsamic one), and the rim of the plate holding quartered tomatoes and halved hard-boiled eggs. This is probably an American concoction. (As is the way more robust Cobb Salad - I get a version at a local seafood place with crab, bacon, cheese, avocado, and a Greek dressing.)