Ingredients
1
(9-oz.) pkg. refrigerated roasted chicken and garlic or cheese-filled ravioli
2
tablespoons olive oil
2
garlic cloves, minced
1
(11-oz.) can whole kernel corn, red and green peppers, drained
1/4
teaspoon salt
1/4
cup chopped fresh cilantro
Preparation
Cook ravioli to desired doneness as directed on package. Drain.
Meanwhile, heat oil in large skillet over medium heat until hot. Add garlic; cook and stir 2 to 3 minutes or until tender. Add corn and salt; cook until thoroughly heated, stirring occasionally.
Add ravioli; toss to coat. Sprinkle with cilantro.
