Waterford Pasta

1 ounce butter
2 ounces mushrooms
2 ounces asparagus
1&1/2 ounces red pepper
4 ounces grilled chicken
1/2 teaspoon salt and pepper mixed
9 ounces of pasta
3 ounces chicken stock
3 ounces lobster butter
2 ounces asiago cheese
1 ounce goat cheese
dash of basil

Place ounce of butter in 12-inch saute pan and heat.  When hot, add mushrooms and asparagus and cook for 2 minutes.  Add red pepper and chicken, then sprinkle salt and pepper on dish.  Cook for another minute.  Add pasta and chicken stock and simmer.  Add lobster butter and asiago cheese, and then toss until butter is melted.  Put in bowl, then sprinkle with goat cheese and basil.  Enjoy!