Variations
While I love the very delicate and slightly sweet notes in this recipe - oh I really do love it, it’s so good. But you can definitely play around with the flavours - add some ginger and chilli for a little heat. Add more vegetables like carrot and celery to the base. Orzo would work well instead of fregola or any small shaped pasta or giant cous cous. Mint is also such a good addition and works so well with the flavours.

Peas please
I don’t know why but petit pots are the best peas. It’s weird there is a tier of peas in terms of deliciousness but there really is no contest. Petit pois are small and sweet and very delicious. If you have never bought them, try them and you will be amazed at the difference. And I think frozen peas are actually better than fresh ones - unless you’re lucky enough to be able to eat fresh ones as soon as they are picked and podded. But otherwise frozen is king.

Stock
From a cube is absolutely fine and more often than not what I end up using. They can be quite salty so just keep tasting and don’t add too much salt until you’re sure it needs it

Chicken Supremes v chicken breasts: I love chicken supremes and cook with them whenever I can but they are hard to find in the shops. They are basically the chicken breast that still has a bit of the wing bone attached and they tend to have skin still on. The hone helps to keep them really juicy and delicious and the skin is great for crisping up and adding flavour. A butcher will prepare them for you with no trouble and they are very simple if you are up for deboning a chicken yourself. But it's a busy weeknight and I get that that's not what we are all up for, so in that case a normal chicken breast will work just as well!

Other ideas
This would also be delicious paired with salmon - I would definitely add the creme fraiche at the end, a little lemon and lots of dill (or parsley if you don’t like dill).