Heat oil in large skillet or wok over medium-high heat until hot. Add chicken and garlic; cook and stir 4 to 5 minutes or until chicken is no longer pink.
Add ginger, water, soy sauce and broth. Bring to a boil. Stir in pasta. Add frozen vegetables; stir gently. Return to a boil. Reduce heat to medium-low; cover and simmer 5 to 8 minutes or until pasta and vegetables are tender, stirring occasionally.