Instructions: Heat oil in large nonstick skillet over medium-high heat until hot. Add chicken and garlic; cook and stir 4-5 minutes or until chicken is browned.

Stir in 2 cups water, seasoning packets from soup mixes, Italian seasoning and carrots. Bring to a boil. Reduce heat; cover and cook 6-7 minutes or until carrots are crisp-tender. Gently break each block of noodles in half; add noodles and zucchini to skillet. Bring to a boil. Boil, uncovered, 5-6 minutes or until zucchini is tender and noodles are cooked, separating noodles gently as they soften. Four 1-1/4 cup servings.

TIP: If carrots are
large, cut in half crosswise.

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