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).

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.

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

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

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.

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

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).

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

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