Trim ends off green beans. Coarsely chop cauliflower florets. Cut mushrooms into ¼" slices. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

Bring a medium pot with cauliflower covered with water to a boil, covered. Cook until fork-tender, 12-15 minutes. Drain cauliflower in a colander and return to pot. Add half the cream base (reserve remaining for sauce), half the garlic salt (reserve remaining for green beans), Parmesan, and a pinch of pepper. Mash until smooth. Cover and set aside. While cauliflower cooks, roast green beans.

Place green beans on prepared baking sheet. Toss with 1 tsp. olive oil, remaining garlic salt, and a pinch of pepper. Spread into a single layer. Roast in hot oven until green beans are tender but still crisp, 11-15 minutes. Remove from oven and tent with foil.

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 from burner. Remove chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.

Return pan used to cook chicken to medium-high heat and add 2 tsp. olive oil. Add mushrooms to hot pan and stir occasionally until lightly browned and tender, 4-5 minutes. Stir in remaining cream base, cream cheese, 3 Tbsp. water, and a pinch of pepper. Bring to a simmer. Once simmering, stir until combined and smooth, 2-3 minutes. Remove from burner and stir in truffle oil (to taste). Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!