Step 1

Heat the butter and oil in a large, heavy-based saucepan over medium heat. Cook the chicken, turning occasionally, for 5 minutes or until browned. Transfer to a plate. Add the onion and cook, stirring occasionally, for 10 minutes or until golden.

Step 2

Add the wine and bring to the boil. Simmer for 3-4 minutes or until reduced by half. Add the chilli, garlic, combined tomato, grated pecorino, half the basil and half the parsley. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 30 minutes or until chicken is cooked through. Uncover and simmer for 10 minutes or until the sauce thickens.

Step 3

Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.

Step 4

Sprinkle the chicken mixture with the remaining basil and parsley. Serve with the risoni and shaved pecorino.