Chicken Spaghetti with an Italian twist. Quick and YUMMY! I use 8 oz. John Soules Fajita chicken breast strips, 12 oz. angel hair pasta, 20 oz. Rotel, 1 can each of cream of mushroom & cream of chicken soup, 8 oz. sour cream, 1/2 bag frozen cut spinach (defrosted), garlic powder, parmesan cheese. Cook Angel Hair Pasta, combine all other ingredients in large bowl, then combine with the cooked pasta in 9x13 casserole dish. Sprinkle shredded cheese, Cover w/foil, bake for 30 minutes.