Combine flour, basil, garlic powder and pepper. coat chicken lightly with flour mixture.

In 10 inch skillet over medium-high heat, in hot oil, cook half of the chicken 10 minutes or until browned on both sides. Remove; set aside. Repeat with remaining chicken. Spoon off fat.

In same skillet, combine soup, tomatoes and carrot. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover; cook 15 minutes, stirring occasionally.

Stir in zucchini. Cover; cook 10 minutes more or until chicken is no longer pink and juices run clear, stirring occasionally.

To serve, arrange chicken over noodles. Stir sauce and spoon over chicken.