In a large skillet heat the olive oil over medium heat. Add onion, celery, and carrot and saute until they start to soften. Add chicken strips and cook until no longer pink. About 5 minutes.
Stir in crushed tomatoes, parmesan cheese, basil, and salt and pepper. Bring to a boil and reduce heat to medium low and let simmer about 10 minutes to let the flavors blend.