Add the onion, bell pepper, celery and garlic and cook until tender, 5 to 10 minutes. Add the seasoned salt, Worcestershire sauce and canned tomatoes and chiles if using, and cook for another 2 minutes. Add the chicken broth and bring to a boil. Add the cream and pasta and return to a boil. Turn the heat to the lowest setting and cover the pot. After 10 minutes, stir and cover again. Continue cooking for another 5 minutes, then stir once more and turn off the burner. If the pasta is too al dente for your taste, cover for another 5 minutes. C'est si bon!