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3 hours
Prep: 3 hours
115 calories per serving view nutrition facts
4 servings
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| 1 | can | chicken broth | |
| 2 | each | gelatin powder | lemon flavour |
| 1 | cup | water | cold |
| 1 | can | pineapple, canned, crushed | |
| 2 | tablespoons | lemon juice | |
| 1/2 | teaspoon | tarragon leaves | leaves, crushed |
| 1/2 | teaspoon | white pepper | |
| 1 1/2 | cups | chicken breasts | cubed, cooked |
| 1/2 | cup | parsley leaves | chopped |
| 1/4 | cup | sweet red bell pepper |
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 plastic containers or serving dishes.
Refrigerate until firm, about 2 hours.
| % Daily Value* | |
| Total Fat 3.0g | 4% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 132mg | 5% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 1.0g | 2% |
| Sugars 2.0g | |
| Protein 18.0g | 36% |
| Vitamin A | 19% | Vitamin C | 43% | |
| Calcium | 3% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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