Cooking Instructions
1.
In a medium saucepan, bring
Water (8 cups)
to a boil.
2.
Meanwhile, remove the stems from the
Fresh Mint (1/3 cup)
and discard stems. Roughly chop mint leaves and set aside.
3.
Remove the stems from the
Fresh Parsley (3 Tbsp)
and discard stems. Roughly chop parsley leaves, and set aside.
4.
Juice
Lemon (1)
into a small bowl and hold.
5.
When water comes to a boil, add
Orzo Pasta (2/3 cup)
and cook for 9 minutes, or until desired doneness.
6.
Drain in a colander and return to the saucepan. Toss with
Extra-Virgin Olive Oil (1 Tbsp)
.
7.
Add
Feta Cheese (2 Tbsp)
, roasted
Pine Nuts (2 Tbsp)
and mint. Mix to combine, and keep warm until plating.
8.
Pat dry each
Chicken Breasts (2)
with paper towels and season with
Salt (as needed)
) and
Ground Black Pepper (as needed)
.
9.
In a medium saute pan over medium high heat, add extra virgin
Extra-Virgin Olive Oil (1 Tbsp)
.
10.
When hot, add the chicken and sear on each side for four minutes, or until cooked through.
11.
Remove chicken from pan and keep warm for plating.
12.
In the same saute pan over medium heat, add
Extra-Virgin Olive Oil (1 tsp)
.
13.
When oil is hot, add
Artichoke Hearts (2/3 cup)
and cook for three minutes until golden brown.
14.
Add the
Chicken Base (1 pckg)
and
Water (1 cup)
. Stir to combine and cook for three minutes.
15.
Add parsley, half a tablespoon of lemon juice, and
Unsalted Butter (2 Tbsp)
to the saute pan. Stir to combine. Remove from heat and keep warm for plating.
16.
In the center of two plates, place the pasta. Place chicken on top of the orzo, and top with artichoke sauce.
