Step 1

Mix Marinade ingredients together in a large bowl. Add chicken and mix to coat. Marinate for 1 hour - 24 hours (See Note 3 to skip marinating).

Step 2

Heat oil in skillet over medium heat. Add chicken and cook for 4 minutes on each side, or until cooked. Transfer to a plate and cover with foil to keep warm while resting.

Step 3

Turn heat up to medium high. Add oil if required.

Step 4

Add onion and garlic, cook for 2 minutes. Add capsicum and cook for 1 minute or until onion is translucent.

Step 5

Add risoni, tomato, chicken stock, Italian herbs, red pepper flakes, salt and pepper. Mix and bring to simmer, then lower heat to medium low or so it simmers gently.

Step 6

Cook for 9 - 10 minutes, stirring frequently (otherwise it will stick).

Step 7

Take it off the stove when the risoni is just cooked (touch under is ok, finishes cooking in residual heat very quickly). It should still be saucy (see video).

Step 8

Stir through parmesan and basil - excess liquid will evaporate in this step.

Step 9

Spoon risoni into serving bowls, top with chicken. Serve with extra parmesan and basil.