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. Chill until slightly thickened.

Stir in chicken, celery and red pepper. Spoon into 4 individual plastic containers (for brown bagging) or serving dishes. Chill until firm, about 2 hours.

Makes 5 cups or 4 entree servings.

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