Ingredients

13-3/4 oz. canned low sodium chicken broth
2 packages (4-serving size each) Jell-O Lemon Gelatin, sugar free
1 C. cold water
1 can crushed pineapple in unsweetened juice, undrained
2 Tbsp. lemon juice
1/2 tsp. dried tarragon leaves, crushed
1 dash white pepper
1-1/2 C. cubed cooked chicken breast
1/2 C. chopped parsley
1/4 C. chopped red pepper

Cooking Instructions

Bring chicken broth to a boil in small saucepan. Completely dissolve gelatin in boiling broth. Add water, pineapple, lemon juice, tarragon and white pepper. Refrigerate until slightly thickened. Stir in chicken, celery and red pepper. Spoon into 4 individual containers or serving dishes. Refrigerate until firm, about 2 hours.
 
 
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