Begin by sautéing some finely chopped garlic in olive oil or butter over medium-low heat for a few minutes. Then add additional fresh vegetables and season with salt and pepper. You can also add some slow-cooked chicken or other cooked meat at this point. Just as the vegetables begin to get tender (not mushy), stir in your sauce.
Whisk together 2 ½ – 3 Tbs flour (unbleached) to about 3 cups of chicken broth. The more flour you use, the thicker your sauce will be. Whisk until flour dissolves. Add your sauce to the vegetables in the skillet and stir over medium heat until sauce thickens. The sauce must be at a low simmer in order to thicken.
Toss some cooked fresh pasta with your sauce. Garnish with chopped green onions.