Instructions: 1. Boil cream and broth in heavy medium saucepan until reduced to 1 cup, about 10 minutes. Add tomatoes, olives, chilies, roasted red pepper, green onions, Worcestershire sauce, and hot pepper sauce. Simmer until sauce thickens slightly, about 6 minutes. (Can be prepared 4 hours ahead. Cover and refrigerate. Rewarm before using.)

2. Cook pasta in large saucepan of boiling salted water until just tender but still firm to bite. Drain.

3. Meanwhile, heat oil in heavy large skillet over medium-high heat. Add chickenand cook until cooked through, about 3 minutes per side. Transfer chicken to work surface and slice thinly.

4. Divide pasta among plates. Top with chicken and sauce and serve.

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