2 tablespoons olive oil for sautéing
4 tablespoons finely chopped garlic
1 pound boneless chicken breasts, grilled and diced
8 ounces canned artichoke hearts, quartered
1 cup jarred roasted red bell peppers, sliced 
1 cup cooked black beans 
2 tablespoons ground cumin
2 cups heavy cream
1 cup prepared marinara sauce
4 tablespoons chopped fresh cilantro
Salt, pepper and red pepper flakes, to taste
24 ounces red pepper-garlic (or plain) penne pasta, cooked
1/2 cup chopped green onion
1/2 cup toasted pine nuts