I like the malt bill a lot; its a very standard, tried and true recipe there. My only question is if you are shooting for more of an English or American style? The Chinook and Amarillo are already putting you very much in the American direction, the only exception is the use of that Nottingham yeast. With a beer of this low-gravity, it'll ferment pretty clean and won't leave much of that english ester flavor anyway, so its definitely an American PA at this point, the question is how 'american' do you want it to be?
This is just me, but the only change i'd make would be to to add more amarillo on the late/dry hops, perhaps something like this
.25 Amarillo @ 30 minutes
.25 Amarillo @ 15 minutes
.25 Amarillo @ 5 minutes
.5 Amarillo dry hopped
If you decide you want this to be more of an American Pale Ale, dry hopping is really a key part of that, so maybe think about adding some? You'll definitely get some of that good hop flavor/aroma from your 5 minute addition, but aspects of hop aroma are boiled off almost immediately and can only come from dry hopping (according to this month's Brew your Own magazine)
Ray Daniels writes a great book "Designing great beers" that examines the recipes of all of the beers of each style that made it to the 2nd round of the National Homebrewing Championship, thus painting a pretty good picture of how to best design a recipe for that style. Dry hopping was common on English Pale ales but nearly ubiquitous on American Pale Ales.
Anyway, your recipe looks great and that late/dry hop schedule is the only thing i'd change, but thats me. I just really really love amarillo
