1. Heat some olive oil in a saucepan and brown chicken cubes for 5 minutes over medium-high heat.

2. Add onion, mushrooms, carrots, thyme, and chorizo. Cook another 5 minutes over medium-high heat.

3. Add garlic and continue cooking another 3 or 4 minutes.

4. Pour in broth and bring to a boil.

5. Add broccoli. Let simmer about 5 minutes.

6. Add cooked pasta and reheat.

7. In a bowl, combine bocconcini, chives, crusty bread, and zest.

8. Serve immediately, topping each serving with the bocconcini mixture.

This recipe is courtesy of Tablée des chefs.