In a medium saucepan, bring Water (8 cup) to a boil.
Meanwhile, remove the stems from the Fresh Mint (0.25 ounce) and discard stems. Roughly chop mint leaves and set aside.
Remove the stems from the Fresh Parsley (0.25 ounce) and discard stems. Roughly chop parsley leaves, and set aside.
Juice Lemon (1) into a small bowl and hold.
When water comes to a boil, add Orzo Pasta (4 ounce) and cook for 9 minutes, or until desired doneness.
Drain in a colander and return to the saucepan. Toss with Extra-Virgin Olive Oil (1 tablespoon).
Add Feta Cheese (2 tablespoon), roasted Pine Nuts (2 tablespoon) and mint. Mix to combine, and keep warm until plating.
Pat dry each Chicken Breast (2) with paper towels and season with Salt (1/4 teaspoon)) and Ground Black Pepper (1/4 teaspoon).
In a medium saute pan over medium high heat, add extra virgin Extra-Virgin Olive Oil (1 tablespoon).
When hot, add the chicken and sear on each side for four minutes, or until cooked through.
Remove chicken from pan and keep warm for plating.
In the same saute pan over medium heat, add Extra-Virgin Olive Oil (1 teaspoon).
When oil is hot, add Artichoke Hearts (4 ounce) and cook for three minutes until golden brown.
Add the Chicken Base (1 package) and Water (1 cup). Stir to combine and cook for three minutes.
Add parsley, half a tablespoon of lemon juice, and Unsalted Butter (2 tablespoon) to the saute pan. Stir to combine. Remove from heat and keep warm for plating.
In the center of two plates, place the pasta. Place chicken on top of the orzo, and top with artichoke sauce.