This recipe has potential and I will say I think McCormick’s seasoning blend is very good. But…this recipe has some real problems as far as I’m concerned. First, since when did one pound of chicken serve 8 people? Same with the pasta – a serving size is 2 ounces per person, not one ounce. Beyond that, the oven temperature and cooking time are excessive. Knowing that a 425 degree oven wasn’t necessary, I lowered my oven temperature to 400, and then against my better judgment, I baked it for the full 30 minutes. Well, I know better than that and sure enough, the chicken was dry as can be. Had I baked it at 425, I’m sure I would have ended up with shoe leather. I chopped my tomatoes to begin with and skipped chopping them as indicated in Step 3. After baking for 30 minutes, the tomatoes were very mushy, which I didn’t actually object to, but I would have liked them a bit more firm as well. So, if you’re going to make this, lower the oven temperature to 400 and check the chicken in about 15 minutes. If you want mushy tomatoes, you may want to start them first and then add the chicken. I’m definitely going to make this again because it has very good flavor, but I expected more from a recipe by McCormick. I think I'm being generous giving this recipe 3 stars.
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This recipe has potential and I will say I think McCormick’s seasoning blend is very good. ...