with Parmesan cauliflower mash and garlic roasted green beans
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Roast The Green Beans
Trim ends off green beans. Place green beans on prepared baking sheet. Toss with 1 tsp. olive oil, half the garlic salt, and a pinch of pepper. Spread green beans into a single layer and roast in hot oven until beans are tender but still crisp, 11-15 minutes.
Make The Cauliflower Mash
Coarsely chop cauliflower florets.
Bring cauliflower covered with water to a boil in a medium pot, covered. Cook until fork-tender, 12-15 minutes. Drain cauliflower in a colander and return to pot. Mash with half the cream base, remaining garlic salt, parmesan, and a pinch of salt and pepper until smooth.
While cauliflower cooks, prepare the chicken.
Cook The Chicken
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate and tent with foil. Remove from burner.
Reserve pan; no need to wipe clean.
Make The Sauce
In the same pan over medium high heat, add 2 tsp olive oil. Add mushrooms and cook, stirring occasionally, until lightly browned and tender, 4-5 minutes.
Add remaining cream base, 3 tablespoons water, and a pinch of pepper. Bring to a simmer.
Remove from heat and stir in truffle sauce.
Finish The Dish
Plate dish as pictured on front of card. Bon appétit!
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