1.   While sauce is cooking, in another large saute pan, saute apple wedges in butter until lightly browned.

2.   While the sauce is cooking, carve the chicken and place on a warm platter.

3.   Continue to cook sauce until the rum is hot, then tip pan slightly to ignite rum, or use a long match.

4.   Spoon sauce over cooked pasta and serve immediately.

5.   While the sauce is cooking, bring a large pot of salted water to a boil.