Add the involtini and turn them with a wooden spoon to brown them all around. When they are nicely browned, add a generous amount of wine. Let it cook until wine is absorbed and the involtini and vegetables start to separate from the pan.
Add enough marinara to almost cover the meat and. Lower the heat and cover. Let cook until meat is cooked through.
Add chopped parsley and stir in just a minute before removing from stove. While cooking, if the sauce gets too thick, thin it down with a little chicken broth.
Remove the involtini from the pan and pull out the toothpicks or cut off the string.
Can be served over fettuccine, polenta or with a vegetable and plenty of crusty bread to east up all the sauce.