Chicken Cannelloni with Cream Sauce

This dish is taken from an Italian restaurant in Rome called Passetto’s. It is a delicious and fairly achievable dish with the white wine elevating the fairly simple ingredients that go into it. I opted out of making fresh cannelloni but I think next time I will make the pasta fresh so that the dish doesn’t have to stay in the oven as long and dry up and so that the cannelloni’s can be made larger than the store bought ones.  I did use chicken but the recipes could also be substituted for turkey or veal.

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