Dairy-Free Chicken Manicotti
Indulge in the comforting flavors of **Dairy-Free Chicken Manicotti**, a wholesome twist on the classic favorite, perfect for those avoiding dairy without compromising on taste. Tender manicotti shells are generously stuffed with a savory filling of shredded chicken, sautéed spinach, mushrooms, garlic, and onions, all seasoned with aromatic herbs like basil and oregano. This dish is elevated with a creamy, dairy-free sauce made from almond milk and nutritional yeast, adding a velvety texture and cheesy flavor without any dairy. Smothered in vibrant tomato sauce and baked to perfection, this meal is hearty, satisfying, and perfect for weeknight dinners or special gatherings. Packed with wholesome ingredients and ready in just over an hour, it’s a flavorful way to enjoy a guilt-free Italian classic.
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Recipe Information
Ingredients
- 8 pieces Manicotti shells
- 2 tablespoons Olive oil
- 2 pieces Boneless, skinless chicken breasts
- 4 cloves Garlic cloves, minced
- 1 medium Onion, finely chopped
- 1 cup Mushrooms, chopped
- 2 cups Spinach, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Basil, dried
- 1 teaspoon Oregano, dried
- 2 cups Almond milk, unsweetened
- 0.25 cup Nutritional yeast
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 2 cups Tomato sauce
- 0.25 cup Fresh parsley, chopped
Instructions
Preheat the oven to 375°F (190°C).
Cook the manicotti shells according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the chicken breasts and cook until fully cooked through, about 6-7 minutes on each side. Remove from skillet and let cool. Once cooled, shred the chicken using two forks.
In the same skillet, add minced garlic and finely chopped onion. Cook for 2-3 minutes until the onion becomes translucent.
Add the chopped mushrooms and cook for another 4-5 minutes until they are tender.
Stir in the chopped spinach and cook until wilted. Season with salt, black pepper, basil, and oregano.
Add the shredded chicken to the skillet, mix well, and remove from heat.
In a separate saucepan, combine almond milk and nutritional yeast over medium heat. Stir until the nutritional yeast is fully dissolved.
In a small bowl, mix cornstarch and water until smooth. Add this mixture to the saucepan and stir constantly until the sauce thickens. Remove from heat.
Spread 1 cup of tomato sauce evenly in the bottom of a 9x13 inch baking dish.
Carefully stuff each manicotti shell with the chicken and vegetable mixture.
Place the filled manicotti shells in the baking dish, then pour the almond milk sauce over the top.
Pour the remaining tomato sauce over the almond milk sauce-covered manicotti.
Cover the baking dish with foil and bake for 25 minutes.
Remove the foil and bake for an additional 10 minutes.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3719 mg | 162% | |
| Total Carbohydrate | 301.6 g | 110% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 25.6 g | ||
| Protein | 170.4 g | 341% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 1324 mg | 102% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 3395 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
